Leek and cheese tart

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 4 tbsp rapeseed oil
• 125 ml buttermilk
• 1 pinch of salt
• 250 g leek
• 1 tbsp butter
• 150 g crème fraîche
• 2 eggs
• salt and pepper
• 200 g semi-hard cheese, strong, e.g. Emmental
• 1 tsp caraway seeds or caraway powder

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Mix flour, baking powder, oil, buttermilk, and salt into a shortcrust pastry, wrap in cling film, and chill for 30 minutes. Meanwhile, grease a 26cm tart tin well and then pour the pastry into it. Prick the base with a fork to prevent it from bubbling during baking. Cut the trimmed leek into approximately 0.5cm thick rings and sauté in a pan with a little butter for about 2 minutes. Then spread it evenly over the pastry. Mix the crème fraîche, eggs, salt, and pepper well; the amount of pepper is a matter of taste. Add a little more if you like it spicy. Coarsely grate the semi-hard cheese and sprinkle it on top with the caraway seeds. Bake in an oven preheated to 190°C (top/bottom heat) for about 20 minutes on the middle rack until golden brown.