Shortbread dough preparation:

Combine 300 grams of wheat flour, 150 grams of butter at room temperature, a tablespoon of goose fat, 1 egg, 1 egg yolk, a pinch of salt. Knead the dough and then keep in a fridge for about 25-30 minutes.

Prepare a mold in which the tart will be bake. Grease the mold thoroughly with butter, and then carefully place the dough, rolled out to about 5 mm in it. Then put he mold with the cake to the fridge and keep for another 15 minutes.

Pre-heat the oven to 180 degrees. Insert the mold with the dough and baked for 12-15 minutes depending on the size of the mold.

Then remove it from the oven and let it cool down.

Meanwhile, prepare the filling: 150 grams of bacon, 1 leek (white part), onion, shallot, garlic, parsley.

Slice the bacon and fry in a frying pan in a goose fat together with finely  chopped white parts of the leek, onion, shallot and garlic. Then take it out of the pan and leave to cool down.

In a bawl mix 350 ml of cream 36%, 1 egg, 3 egg yolks, salt, black pepper, nutmeg, 150 grams of either Gruyere or Parmesan or pecorino cheese.

Put the bacon filling into the mold with dough, add some chopped parsley. Then pour the cream-egg-cheese sauce thoroughly. Sprinkle wirh grated cheese and put to the oven preheated to 180 degrees. Bake for 15 minutes. Serve hot, straight from the oven. You can serve it as an appetizer or main course.