Antonia's leek cake

Ingredients for 1 servings:

• 120 g butter, soft
• 250 g flour
• 1 egg(s)
• Salt
• 900 g leek
• 1 bunch parsley, finely chopped
• pepper
• 150 g crème fraîche
• 100 g cream
• 100 g cheese, grated Emmental

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Knead 100g butter with flour, egg, a little salt, and about 4 tbsp cold water into a smooth dough. Line a 28cm  baking dish with the dough, pulling up a rim of about 3cm. Chill in the dish for about 1 hour. Trim the leek, slit it lengthwise, wash it, and cut it into fine rings. Heat the remaining butter in a pan. Sauté the leek over medium heat for about 5 minutes, turning occasionally. Then let it cool. Add the parsley to the leek and season everything with salt and pepper. Preheat the oven to 200°C. Spread the leek mixture on the dough base. Whisk the crème fraîche with the cream and cheese, season with salt and pepper. Pour over the leek mixture. Bake the leek tart in the hot oven for about 40 minutes, until browned.