Mix the flour and salt in a large glass bowl and add the chunks of cold butter. Massage the butter into the flour with you hands, working quickly, until the mixture resembles damp sand.

Add the beaten egg and mix well, knead with your hands until the dough just holds together in a ball (add the milk if necessary).

Cover in plastic wrap and chill in the refrigerator for one hour.

Take the dough out about 10 minutes before using, and preheat the oven to 350°F.

Grease an 11 inch tart pan and mold the dough into the pan by adding chunk after chunk and pressing and flattening the dough to fit the mold. Smooth out any seams.

When the dough has been used up and the pan is covered, coat the crust with beaten egg white, and prick with a fork.

Bake for 20 minutes and then remove from the oven and allow to cool.

In the meantime, prepare the filling.

Cook the leeks in boiling salted water for 10 minutes and drain well.

Lightly beat the eggs, add the cream, and then add the chopped leeks, artichokes and cheese. Mix well and season with salt and pepper.

Pour over the crust and bake at 350°F for 45 minutes.