Danish leek cake

Ingredients for 2 servings:

• 200 g flour (wholemeal)
• 150 g quark
• 100 g butter
• ½ tsp salt
• 2 tbsp breadcrumbs
• some ketchup
• 2 tbsp oil
• ½ vegetable stock cube
• 300 g leek
• 30 g butter
• ½ tsp curry powder
• ½ tsp paprika
• 2 tbsp herbs (parsley, marjoram, dill)
• 130 g cheese, grated
• 2 eggs
• 100 g sour cream
• 2 tbsp white wine
• ½ tsp cornstarch
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the flour, quark, butter, and salt into a smooth dough, let it rest for 30 minutes. Roll it out and line a greased 23 cm springform pan, creating a 2 cm rise to the edge. Spread a little ketchup on it and sprinkle with breadcrumbs. Heat the oil, water, and vegetable stock. Trim the leek, cut it into strips, and sauté it in the stock until half cooked. Mix the butter, spices, and herbs with the leek. Spread the leek mixture over the dough base and sprinkle with the grated cheese. Whisk together the eggs, sour cream, white wine, cornstarch, and salt, and pour over the cheese. Bake the leek tart on the bottom rack of a preheated oven at 200°C for about 40 minutes. This also serves 4 people as a starter.