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Crust:
Combine flour with butter, olive oil, salt and yolks with a pastry blender. Avoid kneading dough with hands. Add cold water until dough becomes soft. Refrigerate for ½ hour.
Roll out dough with a rolling pin to the size of a tart pan 10 inches (20 cm) and transfer pressing dough into the pan with fingers. Prick bottom with fork or cut a round of parchment paper and fit it over dough. Fill center with weights and bake 350° F (175° C) for 15 minutes.
Remove paper and weights and brush evenly the egg white over bottom of cooked pastry. Bake 5 minutes more. Let cool.
Filling:
Place leeks with butter in a deep skillet. Cover and cook over low heat until soft and most liquid is reduced.
Pour wine and cook 5 more minutes.
Add heavy cream, parmesan cheese and mixed herbs. Stir thoroughly and season with salt and pepper. Remove from heat.
Allow to cool a few minutes. Add eggs, previously mixed. Check seasoning.
Pour leek mixture into crust and take to oven 350° F (175° C) for 30 to 35 minutes or until set.
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