Recipe for 6 persons by Michel Moret.
1 - Precook the shortcrust base.
2 - Reduce the white wine by half with the chopped shallots and crushed garlic clove. Add the snails and reduce again.
3 - Finely slice the leeks and cook gently in butter for fifteen or so minutes.
4 - In a bowl, vigorously whisk 50 cl of fresh cream with the 4 eggs, pour this foaming preparation into the deep frying pan with the leeks, season and simmer for a few minutes without bringing to the boil, adding the snails and their reduction.
1 - Pour this leek and cream preparation into the pastry base.
2 - Cover the whole surface with the thinly sliced Chaource and bake in a hot oven (160 to 180°) for 30 minutes.
3 - The cheese in the tart should turn golden, if not grill for a few minutes. Leave to rest. Eat warm preferably.