Leek Prosciutto and Egg Tart

Ingredients

• For the crust:
• 3/4 cup all-purpose flour (90 g)
• 1/2 cup whole wheat flour (60 g)
• 1 teaspoon salt (4 g)
• 8 tablespoons cold butter, cut into cubes (113 g)
• 3 tablespoons ice water, or more as needed (45 g)
• egg wash, as needed
• For the toppings:
• 2 tablespoons olive oil (30 g)
• 6 ounces prosciutto, diced (168 g)
• 1 bunch leeks, thinly sliced (300 g)
• 2 cloves garlic, minced (10 g)
• 1/2 cup Boursin (or other soft cheese) (123 g)
• 1 teaspoon red pepper flakes (4 g)
• salt and pepper, to taste
• 4 eggs

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