Italian leek cake

Ingredients for 1 servings:

• 200 g flour
• 1 egg yolk
• Salt
• 150 g butter or margarine
• 75 g lean bacon, diced
• 2 onions
• 1 garlic clove(s)
• 1 bunch parsley, flat
• 1,000 g leek
• 250 g ricotta or cream cheese
• 100 g Parmesan, grated
• 1 cup sour cream
• 3 eggs
• salt and pepper
• nutmeg
• 40 g walnuts or pine nuts for sprinkling

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

tastes good hot and cold

Place the flour on a work surface and make a well in the center. Add the egg yolk and sprinkle with a little salt. Spread 125g of butter in flakes around the edge and quickly knead everything into a smooth dough. Refrigerate for 30 minutes. Fry the bacon in 25g of butter. Add the peeled, chopped onions and the peeled, minced garlic clove and sauté until translucent. Rinse and chop the parsley. Trim the leek and cut it into rings, wash it, and let it drain. Add both to the onion mixture in the pan and sauté for about 5 minutes. For the topping, whisk together the ricotta, Parmesan cheese, sour cream, and eggs. Season with salt, pepper, and nutmeg. Line a tart or springform pan with the pastry, pulling up one edge. Prick the dough all over with a fork. Pour in the leek mixture and pour the topping over it. Sprinkle with chopped nuts if desired. Bake in a preheated oven at 200°C for 50-60 minutes.