Dough. Sift flour, add 150 g of diced chilled CL. oil and rubs into fine crumbs Add one mashed egg, stir with a rounded knife until crumbs start to stick together. Hand formed ball of dough. Wrap in cling film and put in refrigerator for 20-30 minutes.

Form grease with butter and sprinkle with flour. Take the dough from the refrigerator and roll out to a circle with a thickness of about 3 mm and 5 cm more than the form. The dough is put into a mold, pressing his fingers into the container, the excess dough should hang down on the sides, and the excess can rise above the form (1 cm excess can be cut up and put in the freezer until next time). Preheat the oven to 190 degrees. Pinned the dough with a fork all over the surface, put the dough on the baking paper, which will be 5 cm longer than each side of the shape, you put it on dry beans (I put the beans). Put in oven for 15 minutes, then take out and remove paper and beans. Grease the cake egg mash and put in oven for 3-5 minutes. Again take out of the oven.

The leeks simmer for about 5 minutes in the olive mixture and the remaining 50 g of butter, adding a little dry white wine.

Mix eggs with milk. On the cake spread the cubes of cheese and leeks. From top to pour milk and egg mixture.

Bake for 30-35 minutes at a temperature of 150 degrees. Bon appetit!