Savory Leek & Lorraine Fuseau Tart crispy and golden

Shortcrust pastry:
In a bowl, mix the flours and olive oil. Incorporate the butter by hand with a pinch of salt, pepper, and oregano, then pour in the lukewarm water several times to obtain a ball of dough that doesn't stick. Work it for a few minutes and wrap it. Let it rest for 30 minutes.
Filling preparation
Wash the leeks and red onions. Sauté the red onion in olive oil then add the finely cut leek and garlic cut in half. Let cook for 4 to 5 minutes over very low heat. Then add the butter, salt and pepper. "Dry" over medium heat for a few minutes. Add the Lorraine fuseau strips and mix everything together.
Filling preparation
Wash the leeks and red onions. Sauté the red onion in olive oil then add the finely cut leek and garlic cut in half. Let cook for 4 to 5 minutes over very low heat. Then add the butter, salt and pepper. "Dry" over medium heat for a few minutes. Add the Lorraine fuseau strips and mix everything together.
Cook for approximately 30 minutes at 180 degrees, I like the top to be crispy!