Cheesy leek

(This is a version of leek tart that I made up because I wanted a different recipe than the other two I had made this winter. We use only organic ingredients.)

Ingredients:
Dough
- 2 cups flakes (kamut, corn)
- 1/4 lbs (125gr) butter
Filling
- 4 big leeks, cleaned
- 2 tbsp butter, 2 tbsp coconut oil
- 4 eggs
- 1/4 cup sour cream
- 3/4 cream cheese
- 2 oz (60 gr) blue cheese
- (if desired, 3 tbsp of pastis)
Decoration
- balsamic vinegar
- chives

Preparation:
- place flakes in food processor and reduce to crumbs; add softened butter and mix well. Cover the base of a spring form (9 - 10 inches). Let rest in refrigerator for 1 hour.
- cut leeks into slices, cook in butter and coconut oil; at the end, if desired, add pastis and cook until leek is creamy and no liquid left. Let cool. Beat eggs, sour cream, cream cheese, blue cheese. Mix into creamy leek.
- place filling on top of base and cook for 1 hour 30 minutes at 300 F (150 °C).
- reduce 1/3 cup balsamic vinegar until thick sirup
- serve with chives and drops of reduced balsamic vinegar

Tasting Notes:
- This was delicious. Yet another way to eat from the enormous leek harvest we have been having this year.