Minced meat and leek cake with Gorgonzola

Ingredients for 8 servings:

• 500 g minced beef
• 500 ml cream
• 150 g bacon cubes
• 5 stalk(s) leeks
• 250g Gorgonzola
• 2 large onions
• 50 g herbs de Provence, fresh or frozen
• 3 tbsp butter
• 3 eggs
• 1 pack of puff pastry from the refrigerated section or frozen
• some oil
• salt and pepper
• nutmeg
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

hearty

Fry the minced meat in a pan with a little oil until it forms small crumbs (this can be broken up using a whisk and light pressure. Be careful with non-stick pans). Wash the leek, cut it lengthwise once, and then cut it into half rings about 0.5 cm thick. Dice the onions. Sauté the leek, onions, and bacon in a saucepan with 3 tablespoons of butter until well browned. Then add the minced meat. Top up with 500 ml of cream and heat well while stirring (do not boil). Add the Gorgonzola, broken into small pieces. Mix well until the Gorgonzola has melted. Remove the pan from the heat. After about 2 minutes, add the eggs, stirring constantly. Season to taste with pepper, salt, and a little nutmeg. Grease a 28 cm springform pan with a little butter, line it with the puff pastry, and fill it with the leek and minced meat mixture. The edge of the puff pastry should be about 1 cm higher than the filling; this is more than sufficient. Place the springform pan in a preheated oven at approximately 180°C (top/bottom heat). After about 30 minutes, check the browning and firmness of the filling. Bake for a little longer if necessary, and cover with aluminum foil if the surface is getting too dark. When the desired browning is achieved, remove the cake from the oven and let it rest for about 10 minutes. Then remove the edge of the springform pan. It can also be eaten cold.