Leek tart (schwäbischer Lauchkuchen)

((This is a recipe as one might find it in southern Germany, a part called "Schwaben". It is similar to the onion tart made in the region, with deep layer of vegetables--according to my mom. It is good with new, white wine. But I am sure, a nice beer will go with it as well. The blue cheese idea came from a recipe of mushrooms with leek, nuts, and garlic, which is broiled, and also one of our winter staples.))

Ingredients:
Dough:
- 200 gr whole spelt flour
- 100 gr butter
- 1/2 cup water
- 1 tsp sea salt
Filling:
- 3 big leek
- 4 eggs
- 1/4 cup sour cream
- 100 gr blue cheese (I took a sharp Gorgonzola)
- 2 tbsp parmesan
- cayenne pepper
- nutmeg

Preparation:
- Mix flour and salt; place in food processor. Cut butter in small piece, place in flour. Turn on food processor on slow, add water. Don't overmix, there should be pieces of butter visible. Roll dough into ball, coat with some flour, place in fridge for at least 1/2 hour.
- Cut leek into slices; cook in salt water
- Mix eggs, cheese, sour cream, cayenne, and nutmeg (to taste)
- Roll out dough and place in pie pan or springform. Fill in cooked leek. Pour egg-cheese mixture. Grate parmesan on top.
- Bake 45 min at 200 °C (400 F).