Makes 1 tart for 4 people

Preheat oven to 200°C.

Trim the leek, cut lengthwise in half and slice, then wash under a running tap.

Peel and slice the onions.

Cut the bacon into 1cm pieces, fry in a frying pan until starting to brown, then drain on a piece of kitchen paper but keep the bacon fat in the pan.

Add the butter to the pan and fry the onions for 3 minutes, then add the leeks with the herbs and a pinch of salt and fry for another 3 minutes, until they are starting to soften. Put the vegetables and the bacon in a bowl and toss.

Roll out the pastry on a baking tray lined with baking paper. Make an incision along the edges, about 1 cm from the edge.

Beat the egg and brush the pastry edges with the beaten egg. Add the remaining add to the leek and bacon and mix. Season with pepper.

Distribute the leek and bacon mix inside the pastry, leaving the borders bare.

Crumble the feta over the tart and bake at the bottom of the oven for 25 minutes.

Serve with a green salad.
TIP:
• For a more melting tart, you can replace the feta with soft goat’s cheese or Brie