Ingredients :

• Leeks — Take mostly the whites, with just a little bit of green. Three medium leeks is what you need. Wash them well — there is always dirt hidden between the layers. Cut them into slices of one centimeter, no thinner or they’ll turn to mush in the pan.
• Goat cheese — A semi-dry log (bûche) is ideal. Not fresh cheese which is too soft and doesn’t hold up during cooking, not Very aged which will dominate everything else. A simple supermarket log works very well — just look for something that slices cleanly.
• Smoked turkey lardons — They do the job perfectly. Sauté them dry until they are truly golden — not just warm, golden. That’s when they develop their smoky taste and light crust.
• Heavy crème fraîche/Heavy cream — Thick, not liquid. The difference in final texture is huge: with liquid cream, the filling has trouble setting and remains too fluid. Full fat is preferred.