Instructions
- Prepare the Pâte Brisée: In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Cook the Bacon and Leeks: In a skillet, cook the bacon lardons until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet. Add the sliced leeks to the skillet and cook until softened, about 5 minutes.
- Prepare the Filling: In a bowl, whisk together the egg yolks, crème fraîche, truffle oil, white pepper, and salt. Stir in the cooked bacon and leeks.
- Assemble and Bake: Preheat oven to 350°F (175°C). Roll out the chilled dough and line six 4-inch tart pans. Prick the bottom of the crusts with a fork. Pour the egg mixture into the tart shells. Sprinkle with Comté cheese. Bake for 20-25 minutes, or until the crust is golden brown and the filling is set.
- Let cool slightly before serving.
