Instructions

1. 1
   Preheat oven to 400°F (204°C).
2. 2
   Lay pastry into a 9-inch tart pan with a removable bottom, pressing it gently into the fluted edges.
3. 3
   Trim excess.
4. 4
   Prick bottom with a fork and chill for 10 minutes.
5. 5
   In a large skillet over medium heat, fry the diced bacon until crisp.
6. 6
   Remove with a slotted spoon to drain.
7. 7
   Pour off most of the bacon fat, leaving 1 tablespoon in the skillet.
8. 8
   Add the sliced leeks and sauté over medium-low heat for 8 to 10 minutes until completely soft, translucent, and sweet.
9. 9
   Spread the sautéed leeks and cooked bacon evenly across the bottom of the pastry shell.
10. 10
    Top with the shredded Gruyère cheese.
11. 11
    In a small bowl, whisk the eggs, crème fraîche, salt, and nutmeg together until completely uniform.
12. 12
    Pour the egg mixture carefully over the leeks and cheese.
13. 13
    Bake for 25 to 30 minutes, or until the pastry edges are golden brown and the center of the tart filling is set and lightly browned.
14. 14
    Serve warm or at room temperature.