The flour, butter in flakes, egg yolks, a little sentence and 2 tbsp iced water chop together with two knives, then quickly knead into a smooth dough. Zn form into a ball, wrap in plastic wrap and place in the vegetable compartment of the. Refrigerator. In the meantime, clean the leeks, using only the white and light green. Then rinse and cut in half lengthwise. Cut crosswise into strips 1/2 cm wide. Sauté in butter or possibly light butter. Pour in white wine and season with salt. Cover and cook for three minutes until tender, then drain in a sieve. Preheat the stove to 200 °C (gas 3).
Pluck the basil from the stems and chop. Grind in the olive oil with the hand blender. Mix with eggs, whipped cream, egg yolk, crème fraîche and Parmesan, season with salt and pepper. Finely dice the bacon. After three hours, knead the dough briefly and roll out on the floured surface to a round dough plate of 32 cm ø. Line a tart pan (28 cm diameter) with it. Press the dough slightly smooth at the edges. Spread the leeks on the dough, pour the cream mixture over them. Sprinkle with bacon and pine nuts. Put the give on the bottom of the oven, turn down the heat to 150 °C (gas 1). Bake for 35 to 40 minutes and cool a little in the pan.
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