Leek Tart With Walnuts

Preparation:

Preparation: Pour 240 g of flour into the mixer with 120 g of diced butter, a pinch of salt and half a deciliter of water. Blend until a ball of dough forms. Wrap it in a sheet of plastic wrap and let it rest in the fridge for at least 30 minutes. Peel the leeks, cut them into thin slices and simmer them over low heat in a pan with the remaining butter for about 10 minutes. Add salt and sprinkle with the remaining flour, mix and pour the boiling milk over the leeks. Cook for another 3-4 minutes until you have a homogeneous cream, add the washed and chopped watercress and switch off. Pour the cream into a bowl, add the coarsely chopped walnuts, the grated parmesan and leave to cool. Roll out the dough into a sheet about half a centimeter thick and line the bottom and edges of a square mold with a detachable bottom, 22 cm on each side. Eliminate the excess pasta and pour in the cream of leeks. Bake the leek tart in the lower part of the preheated oven at 200 degrees for about 40 minutes, let it cool slightly and serve.