Leek cake

Ingredients for 1 servings:

• 200 g flour
• 3 tbsp water, cold
• 1 pinch of salt
• 100 g butter, soft
• 750 g leek, cleaned and weighed
• 1 onion(s)
• 2 tbsp olive oil
• 200 g cooked ham
• 250 ml whipped cream
• 2 eggs
• 150 g cheese (Emmental), grated
• Salt and pepper from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

easy to make, tastes spicy

Knead the flour with the cold water, salt, and softened butter to form a dough. Place the ball of dough in the center of a 26 cm springform pan (note: this dough will not be large enough for a 28 cm springform pan). Flatten the ball of dough and spread it evenly in the pan. At least half of the edge should be covered with the dough. Then place the springform pan in the refrigerator. Trim the leek and cut it into approximately 2 cm pieces. Dice the onion and dice the cooked ham. Sauté the diced onion and sliced ​​leek in olive oil in a large pan for a maximum of five minutes. Add the cooked ham to the leek and onion mixture. Mix everything well. Thoroughly (!) mix the cream with the eggs and cheese, along with the salt and pepper. I always use freshly ground black pepper. The cake can use a little more. Now remove the springform pan from the refrigerator and spread the leek, onion, and ham mixture over the dough. Then pour the cream, egg, and cheese mixture over the top. To ensure the cake is evenly thick, you can press the mixture down slightly with the palm of your hand. Bake the leek cake on a rack (!) in a convection oven (not preheated) at 160 degrees Celsius (320 degrees Fahrenheit) for 45 minutes.