For the shortcrust
200 g flour
1 teaspoon of salt
90 g cold butter
75 ml cold water
For the filling
4 tablespoons of crème fraîche
150 g blue cheese
80 g walnuts
1 tablespoon olive oil
1 tablespoon butter
Mix flour, salt and butter until fine crumbs form. Add the water and mix until getting a dough. Wrap it in a clingfilm and let it sit in the fridge at least 30 minutes
Roll out the dough and press it into a buttered tray. Fill with baking paper and pie weights and bake in a preheated oven at 180C for 8 minutes.
Wash and chop the leeks. Cook them in a frying pan with olive oil and butter on low heat until soft around 15 minutes.
Crumble the blue cheese. Chop the walnuts
Mix crème, eggs, salt and pepper together.
Put the leeks in the shortcrust. Add the blue cheese and walnuts.
Cook on preheated oven at 180C for 25 minutes.