Quickly chop together the flour, butter in flakes, egg yolks, a tiny bit of salt and 2 tbsp. iced water with a kitchen knife, then quickly knead into a smooth dough. Form into a ball, wrap in plastic wrap and place in the vegetable drawer of the refrigerator for at least 3 hours.
Clean leeks, using only the whites and light greens. Score lengthwise, rinse and cut into pieces of about 0.5 cm. Sauté in oil, add white wine. Season with salt. Cover and simmer for 4 min, then drain in a colander.
Pluck the basil from the stems and chop. Grind in 4 tbsp. olive oil with the cutting rod of a blender. Mix with eggs, whipped cream, egg yolk, crème fraîche and Parmesan, season with salt and pepper.
Finely dice the bacon.
Knead dough repeatedly and roll out to a round disk (32 cm Â). Grease a 28 cm Â tarte dish and spread with the dough. Press the dough slightly smooth at the edges. Spread the leeks evenly on the dough and pour the whipped cream mixture over them. Sprinkle with bacon and place the pan on the bottom of the oven heated to 200 °C and turn down the heat to 150 °C. Bake for 35 to 40 min.