Directions

1. Preheat oven to 375 F (190 C)
2. Dock the bottom of the tart shell with a fork. Cover with a sheet of parchment paper, pressed gently into the corners and fill with dried beans or baking beads. Transfer the tart shell to the oven and cook until the edges look set and are no longer shiny, about 15 to 20 minutes.
3. Crack 1 egg in a small mixing bowl and mix with 1 tbsp (15 ml) water milk or cream.
4. Remove parchment and baking beads and brush with egg wash mixture. Return to the oven and bake for another 8 to 10 minutes until the edges are lightly golden and the egg wash is dry.
5. Reduce oven temperature to 350 F (175 C).
6. In a pot, add potatoes and cover with at least 2-in (5 cm) of water. Bring to a boil over high heat and cook until potatoes are just tender
7. In a sauté pan over medium heat, melt butter. Add leeks, thyme, salt and pepper and cook until leeks are softened but still bright green, about 5 minutes.
8. In the base of the cooled tart shell, layer potatoes, leeks and gruyere cheese. Whisk together eggs and cream and season with remaining salt and pepper. Pour into the tart shell and arrange anchovies over top. Transfer to the oven and cook until just filling is just set in the centre, about 40 minutes.
9. Cool at least 5 minutes before serving.