Roquefort, Leek and Walnut Tart

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1 ½

cups/180 grams all-purpose flour, plus more for rolling


teaspoon baking powder


teaspoon salt


large egg yolk


tablespoon extra-virgin olive oil


strips thick-cut smoked bacon, diced (about 2 ounces)


cup chopped leeks, white part with a little light green

cup chopped walnuts


ounces Roquefort cheese, or other blue-veined cheese


tablespoons crème fraîche

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Blend together flour, baking powder and half the salt in a bowl or a food processor. Beat egg yolk with 5 tablespoons cold water. Stir in olive oil. Pour this mixture over the flour mixture and beat with a fork if using a bowl, or pulse about a dozen times in the processor, until dough starts to come together. Add another teaspoon or two of water if mixture is too dry.
Gather dough together and knead briefly on a lightly floured surface to form into a ball. Roll and trim to make an oblong 9 by 13 inches or a 12-inch round. Place on a parchment-lined baking sheet. Fold up a half-inch border all around either shape. Heat oven to 400 degrees.
Spread bacon in a heavy skillet and cook until very lightly browned. Stir in leeks and remaining salt and cook until softened and translucent. Stir in walnuts, sauté about 30 seconds, and remove from heat. Mash Roquefort and work in crème fraîche. Spread on pastry. Scatter leek, bacon and walnut mixture evenly on top. Bake 20 minutes, allow to cool briefly, cut in squares or wedges and serve.

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