Trout, leek and spinach tart

Shortcrust pastry

In the bowl of a food processor with a dough hook attachment, mix the flour, softened butter, salt and water.
When the pastry is smooth, shape into a ball and put it in the fridge.

 Leek fondue

Cut the leeks into pieces.
Heat the olive oil and butter in a frying pan, add the white parts of the leek, and season with salt and pepper. Cook over a low heat for 20 minutes until the leeks are lightly browned. Add the crème fraîche and continue cooking for a further 5 minutes.
Set aside.

 Trout tart

Preheat the oven to 180°C.
Take the pastry out of the fridge and roll it out with a rolling pin. Grease a 26-cm tart tin with butter. Press the pastry into the tin, trimming any excess with a knife.
Prick the tart base with a fork. Pour in the leek fondue, spreading it over the entire base with a wooden spoon. Cut the slices of trout into pieces and place them on top of the leeks. Chop the chives.
Sprinkle over the tart base.
Add a handful of baby spinach leaves
In a mixing bowl, whisk the Alsace Lait plain bibeleskaes with the eggs until smooth.
Pour the mixture into the tart base.
Bake for 40 minutes at 180°C.

Enjoy! You're in for a treat!