Black Forest leek cake

Ingredients for 2 servings:

• 250 g flour
• 100 g butter
• 1 egg yolk
• 1 tsp, leveled salt
• 20 ml water
• 1 large leek(s)
• 1 small onion(s)
• 80 g Black Forest ham, diced
• 1 cup sour cream or crème fraîche
• 4 tbsp cream
• 1 egg(s)
• 100 g cheese, grated
• 2 cherry tomatoes
• Salt
• Black pepper, freshly grated
• nutmeg
• some oil for steaming

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

for an 18 cm springform pan

Knead a dough from butter, flour, egg yolk, water, and salt. Grease and flour a small 18 cm springform pan. Roll out the dough and place it in the pan, leaving a rim at least 3 cm high. Slice the leek into rings, the onion into rings, and sauté both together with the diced ham in a little oil until soft. Season the vegetables and ham with salt, pepper, and nutmeg. Mix the sour cream with the cream, egg, and cheese, and season as well. Remove the pan from the heat, pour the cream mixture over the leek, and stir well. Pour the cream and leek mixture into the pastry-lined pan and garnish with tomato slices. Bake the leek tart on the middle rack at 150 degrees Celsius for about 30-40 minutes.