Instructions: For pastry: Combine flour, salt and pepper. Cut in shortening and cheese with a pastry blender until the mixture resembles coarse meal. Sprinkle water evenly over surface and stir with a fork until dry ingredients are moistened. Shape dough into a ball and chill.

Roll pastry to inch thickness on a lightly floured surface. Fit into an 11 inch tart pan. Trim edge of pastry, leaving a 1/2 inch overhang. Fold overhang under and flute.

Line pastry with waxed paper and fill with pie weights.

Bake at 425 degrees for 20 minutes.

Cool completely. Remove pie weights and waxed paper. Set aside.

For filling: Saute leeks and garlic in olive oil for eight minutes or until leeks are golden brown. Remove from heat and cool completely.

Spread leek mixture into pastry shell.

Combine half-and-half, walnuts, hot pepper sauce, salt and eggs in an electric blender. Process until smooth. Pour mixture over leeks. Sprinkle with cheese.

Bake at 350 degrees for 35 minutes or until puffed and golden brown.

Let stand 10 minutes before slicing.

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