For the pastry...
200g Plain flour
100g Unsalted Butter
Pinch of salt
For the filling...
8 x Whole leeks
250g x Brie
8 x Sage leaves
2 x Whole eggs
125ml Double Cream
1/2 Bunch Chopped Shallots
Salt and pepper
Make the pastry by rubbing the butter into the flour until it looks like breadcrumbs. Add the cold water to bring it all together - about 2-3 tbsp and make a nice dough. cover and rest for 20 minutes.
Once rested,roll to size and blind bake it for 15 minutes using baking paper and baking beans to fill the dish.
Cook the leeks whole in a pot of water till soft all the way through.
Remove and cool. Drain well, then cut into roughly one inch lengths and stand on end on a cloth to dry out properly.
Mix the eggs with the cream, chopped sage, salt and pepper.
When the leeks are dried out arrange in the pastry tart case as shown. Then pour the cream mixture over them carefully to fill the tart. Sprinkle over the chopped shallots. Cut the brie into small cubes and scatter all over the top of the leeks.
Bake in the oven at 180C for 20 - 25 minutes or until the cream mixture has set all the way through. Trim the edges off the pastry.
Cool, cut and serve.