Recipe: Flamiche st jacques maroilles and carmine

1 Place your round of puff pastry on your non-stick mold then prick the bottom with a fork and put it in the fridge for 30 minutes.
2/In a large pan, heat your butter then when it is almost brown butter pour your scallops increase the heat salt and pepper just turn in the pan (25 seconds) then drain them in a bowl keep this juice and reserve your scallops.
3/Finely slice your clean leeks, put the juice from the scallops back in the already used pan then pour your sliced leeks salt (little) and pepper, cover and let them sweat covered for 15 minutes, and drain them keeping the juice.
4/Turn on the oven to 180°(th6)
5/Prepare your "migaine", in your eggs beaten with the cream salt (little) pepper add a grating of nutmeg plus the juice rendered by the scallops and leeks.
6/Take the tart base out of the fridge and arrange at the bottom half of the sweated leeks, the maroilles cubes, the scallops then the rest of the leeks, pour the migaine on top cook in the middle of the oven for 30 minutes.
7/Take your flamiche out of the oven then season (slightly mustard vinaigrette) your Carmine leaves which you will arrange with taste in the center.