2 cups ground almonds
35g cubed butter
Pinch of salt
1 tablespoon water
Egg for glazing
3 large eggs plus rest of egg used for glazing
100ml double cream
75g gruyere cheese grated
Rub almonds and butter together until evenly combined, add salt and gradually add water whilst pulling mixture together to form a dough.
Dust with a little baking powder and cover in cling film and put in the fridge for 30 mins for using.
Press into your desired tin and cook for 10 mins then brush with egg and return for 3 mins until golden in oven at 180 (fan oven).
Heat onions, leeks, mushrooms in pan until completely soft, whisk eggs and cream together and add onions, leeks, mushrooms, gamon and cheese and stir well. Spoon into pastry base and return to the oven for around 30-40 mins until filling has set. Cover with foil towards the end of cooking if pastry looks like it may burn.
Leave to cool for a few mins before serving.