Leek cake with herb dip

Ingredients for 1 servings:

• 50 g spelt flour
• 25 g butter
• 25 g quark
• 1 pinch of salt
• 1 baking powder
• 200 g leek
• 1 tbsp oil
• Paprika powder
• 1 tbsp sour cream
• 1 egg(s)
• 4 tbsp cheese, grated
• 100 g sour milk
• Herbs, freshly chopped
• salt and pepper
• possibly mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C. Line a baking dish with baking paper. Vigorously knead the flour with butter, quark, salt, and baking powder with your hands until you have a smooth dough. Roll out the dough with a rolling pin between baking paper, place it in the dish, and pull the edges up slightly. Cut the leek into rings and fry in hot oil in a small pan, stirring frequently, until almost cooked through. Season with salt, pepper, and paprika, and season to taste. Spread over the pastry base. In a small bowl, beat the sour cream and egg with a fork until smooth and spread over the leek. Then sprinkle with grated cheese. Bake for about 30 minutes. Mix together the sour cream, herbs (if desired), and a little mustard, if desired. Season with salt and pepper, and serve with the leek pie.