John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g butter
- 1 tbsp oil
- 100 ml water
- Salt
- 800 g leek
- 150 ml vegetable stock
- 1 lemon(s), the juice
- 4 eggs
- 200 g sour cream
- 200g Gorgonzola
- Pepper, white
- Butter for the mold
- Breadcrumbs for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Knead the flour, butter, oil, water, and salt into a dough and let it rest in the refrigerator for about 1 hour. Trim and finely chop the leek, then cook it in a little broth and lemon juice for about 8 minutes. Let it cool. Whisk the sour cream with the eggs, Gorgonzola, pepper, and salt. Now add the leek. Roll out the dough thinly on foil and place it in a buttered and breadcrumb-coated dish. Prick the base with a fork. Bake in a preheated oven at 180°C (convection oven) for about 10 minutes. Spread the filling over the dough and bake for about 40-45 minutes. This recipe was created in an emergency situation—namely, after we received last-minute information that there were vegetarians among the guests.
Facebook Comments