John Myers
Ingredients for 4 servings:
- 200 g wheat flour (wholemeal)
- 1 pinch of salt
- 1 egg(s)
- 100 g butter
- 4 tbsp water if needed
- 500 g leek
- 500 g carrot(s)
- 1 tbsp oil
- salt and pepper
- 200 g sheep’s cheese
- 250 ml milk
- 2 eggs
- nutmeg
- Flour, for rolling out
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
For the dough, combine flour, salt, egg, butter, and possibly 4 tablespoons of water to form a shortcrust pastry. Let it rest in the refrigerator for at least 30 minutes. For the topping, trim and wash the leek and cut into rings. Trim and coarsely grate or thinly slice the carrots. Sauté both in oil for about 5 minutes, then season with salt and pepper. Finely dice the feta cheese. For the topping, whisk the milk with the eggs, salt, pepper, and nutmeg. Preheat oven to 200 degrees Celsius. Roll out the dough in a little flour. Line the bottom and sides of a springform pan with it. Prick several times with a fork. Pre-bake in the oven for 10 minutes. Then spread the vegetables and cheese evenly over the pastry base. Pour the egg wash over the leek. Continue baking the leek tart at 200 degrees Celsius for about 25-30 minutes. Tip: Prepare the dough and topping the day before and bake them in the morning. If necessary, bake the whole cake the day before and then bake it in a preheated oven at 160 degrees for about 10 minutes to serve.
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