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Make the pastry: Sift the flour and salt into a bowl. Rub the butter in with your fingertips until it resembles fine breadcrumbs. Mix in 2 to 3 tablespoons of cold water. Knead lightly into a smooth ball, wrap in cling film and chill for 20 minutes.
Line the tin: Roll the pastry to the thickness of a pound coin (3mm) on a floured surface. Line a 25cm (10 inch) oiled loose-bottomed tart tin, pushing into the corners with a small ball of leftover pastry. Leave excess overhanging. Prick the base with a fork. Chill for 10 minutes.
Blind bake: Preheat the oven to 200C (400F / Gas 6). Line with greaseproof paper and fill with baking beans. Bake for 10 to 15 minutes. Remove paper and beans, bake 5 to 8 minutes more until golden. Trim excess pastry with a sharp knife.
Cook the filling: Fry the pancetta in a little oil over medium heat for 3 to 4 minutes until almost crisp. Add the leeks and sauté for 3 to 4 minutes until soft and cooked through. Drain off excess fat.
Build the custard: Beat the eggs and cream together. Season with salt and pepper. Stir in three-quarters of the Gruyere and the leek mixture. Add the parsley. Taste and adjust seasoning.
Bake: Pour into the pastry case. Sprinkle the remaining cheese on top. Bake for 15 to 20 minutes until golden and set. Cool slightly before serving.