Butter and spread the kourou dough in a tart baking pan with detachable base of 26 cm diameter.
Bake the base of the tart in the air at 160o C approximately for 15 minutes.
As soon as it is baked, leave it aside.
Sauté bacon, mushrooms and leeks with olive oil in a pan over a high heat.
Add salt and pepper and let them be well-sautéed.
When ready, put them in a strainer until their liquids are drained.
Put the mixture and the mushrooms inside the tart, blend the cream, the eggs, the brandy, salt and pepper and thyme in a bowl using a whisk and then pour on the top of the filling.
Sprinkle with some grated graviera cheese. Bake at 170oC approximately for 50 minutes or until it gets a golden brown color.