Leek Tart

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup cold butter
9 to 11 tablespoons cold water

Filling:
1 pound thick-sliced bacon, diced
3-1/2 pounds leeks (white portion only), sliced
2 tablespoons all-purpose flour
4 eggs
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

In a bowl, combine the flour, salt and sugar; cut in butter until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes.

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. Saute leeks in drippings until tender; stir in the bacon. Stir in flour until blended; set aside.

On a floured surface, roll dough to 1/8-in. thickness. Transfer to an ungreased 10-in. springform pan. Spoon leek mixture into crust. Trim pastry to 1/4 in. above filling; press pastry against sides of pan. Bake at 400° for 10 minutes.

Meanwhile, in a bowl, beat the eggs, cream, salt, pepper and nutmeg. Pour over leek mixture. Bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Serve warm. Makes 10-12 servings.