Ingredients for 3 servings

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