Ingredients for 3 servings

servings
For the shortcrust pastry:
  • 100 g (3.5 oz) of flour including 50 g (1.75 oz) of whole spelt flour
  • 1/2 walnut of butter
  • 1 tablespoon of olive oil
  • approximately 5 cl (1.7 fl oz) of lukewarm water
salt, pepper, oreganoFor the filling:
  • 300 g (10.5 oz) of leek cut finely
  • 1 or 2 red onions
  • 1 garlic clove
  • 50 g (1.75 oz) of Lorraine fuseau cut finely into strips
  • 50 g (1.75 oz) of Comté cut into small cubes
  • 1 tablespoon of olive oil
  • 20 g (0.7 oz) of butter
  • salt, pepper
  • 1 tablespoon of mustard.