(*) For 1 baking dish of 26 cm ø.
For the sauce, bring the soup and wine to the boil. Mix cream with cornflour and add while stirring, let it boil. Season the sauce and let it cool down.
Roll out two thirds of the dough on a little flour. Put the dough into the form and pull up the edge about five cm.
Layer potatoes in the form. Pour sauce on top. Spread leek, cheese and bacon evenly on top.
Fold edge of dough inward and moisten with water. Roll out the rest of the dough and cut it to the diameter of the baking dish.
Place dough round on top of tart, press edges smooth. Brush with egg yolk and prick with a fork.
Bake the tart in the lower half of the oven preheated to 190 degrees for seventy-five minutes. After forty minutes, cover with parchment paper.
Cut the tart into pieces and serve warm.
Our tip: use bacon with a subtle smoky touch!
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