Preparation
Knead the flour, 1/2 tsp salt, the butter, cut into small pieces and the egg quickly into a smooth dough (if necessary add 1-2 tbsp cold water). Shape into a ball and wrap in cling film. Chill in the fridge for 1 hour.
Roll out the pastry on a floured surface to a round, slightly larger than the baking tin.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000416/000416_step_1_M.jpg)
Lightly fold the dough.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000416/000416_step_2_M.jpg)
Place the pastry in the greased tin to line the base and sides.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000416/000416_step_3_M.jpg)
Preheat the oven to 180°C (160°C fan, gas 4).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000416/000416_step_4_M.jpg)
Wash the leeks, cut into rings and blanch in boiling salted water for 2-3 minutes. Rinse in ice cold water, then drain well.
Scatter over the pastry base. Whisk together the eggs and cream, season with salt, pepper and nutmeg and pour over the leeks.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000416/000416_step_5_M.jpg)
Wash and halve the cherry tomatoes, then place them on the tart, cut side up. Bake in the oven for 30 minutes. Sprinkle with basil and serve in slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000416/000416_step_6_M.jpg)