Simple and delicious leek, Camembert and prosciutto tart with buckwheat crust

Delicious little dinner recipe, very comforting in autumn!

For the dough (inspired by Claire au Matcha's recipe), I used:

• 125g white flour
• 125g buckwheat flour because I needed to use it up, but it also works with whole wheat, semi-whole wheat, or classic white flour
• 1 teaspoon baking powder
• 10 cL or 80g olive oil
• 8 cL or 80g hot water
• 1 teaspoon salt

For the filling: 2 leeks, half a camembert, and a few slices of cured ham

Combine all the dough ingredients, mix them, and spread the dough in a pie dish. Pre-bake for about 10 minutes at 180°C.

Meanwhile, sauté the white parts of two leeks in a little salted butter.

Once the dough and leeks are cooked, spread the leeks over the dough, add pieces of camembert and cured ham, and put it back in the oven for about ten minutes, until the camembert melts and browns.

I served it with a soup made from the green parts of the leeks!

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