Ingredients :

• Smoked turkey sausage — This is the smoky soul of this tart. Look for a dense smoked turkey sausage, not spongy — some supermarkets have it in the deli or catering section. Poaching it in simmering water (not boiling, an important nuance) allows it to keep its juices instead of losing them in the cooking water.
• Mont d’Or — A seasonal cheese found from October to about April. For this recipe, half is enough. It should smell strong, but not like ammonia: if it stings your nostrils aggressively, it’s over-matured. In a box, it keeps for a few days in the refrigerator once opened — wrap the top well.
• Leek whites — We only use the white and very light green parts — the dark green leaves are too fibrous and too strong for this tart. Wash them well between the layers before cutting, as there is often hidden dirt inside. The goal in the pan: translucent and completely soft, not just softened.
• Heavy cream — Thick, not liquid. Liquid cream makes the mixture too fluid and it leaks under the dough during baking. Two or three spoonfuls, no more — the Mont d’Or already brings plenty of creaminess on its own.