Leek Cabanossi Cake

Ingredients for 1 servings:

• 1 kg leek
• 3 onions
• 250 g Cabanossi
• 1 tbsp butter
• 2 tbsp breadcrumbs
• 1 pack of puff pastry (32 cm refrigerated shelf)
• 300 g processed cheese (e.g. Chester) or young Gouda
• 4 eggs
• 2 tbsp flour
• 300 g sour cream
• 200 g Parmesan, grated
• salt and pepper
• nutmeg

Instructions

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

Wash the leeks and slice into rings. Peel and finely dice the onions. Slice the Cabanossi. Brown them in a large pan without fat, then remove from the pan. Heat 1 tablespoon of fat in the frying pan. Sauté the leeks and onions in batches for about 5 minutes. Season well with salt and pepper. Add the Cabanossi. Grease a 26cm springform pan and lightly dust the bottom with breadcrumbs. Place the puff pastry in the pan, pressing the edges up to about 5 cm. Sprinkle the pastry with 2-3 tablespoons of breadcrumbs and top with cheese. Place half of the leek mixture on top, cover with the remaining cheese slices, and spread the rest of the leek mixture on top. Whisk together the eggs, flour, sour cream, and Parmesan cheese, season, and pour over the mixture. Bake on the bottom rack of a preheated oven (electric oven: 200°C/fan: 175°C) for 50-60 minutes.