John Myers
Ingredients for 3 servings:
- 250 g flour, I usually use 1050 spelt flour, but 405 wheat flour works just as well.
- 200 ml milk, lukewarm
- 1 packet of dry yeast
- 200 g mushrooms
- 1 pack of diced ham (Katenschinken), omit for vegetarians
- 2 stalk(s) leeks
- 1 cup of cream
- 2 eggs
- salt and pepper
- Herbs of Provence
- Nutmeg, freshly grated
- 200 g cheese (Comté), grated
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Vegetarian option available!
Make a yeast dough from flour, milk, and yeast that isn’t too moist, adding a little more flour if necessary. Let it rise in a warm place for at least 30 minutes. Meanwhile, wash the leek and slice it into thin rings, clean the mushrooms and slice it thinly. Brown the ham in a pan with a little oil, add the leek and mushrooms, and sauté until soft. Season with salt, pepper, and Provençal herbs. Whisk the eggs and cream and season with salt, pepper, and nutmeg. Important: be careful with the salt, as the cheese and ham are already salty. Roll out the dough on a baking sheet lined with baking paper. Prick several times with a fork and bake for 5-10 minutes in a preheated oven at 200°C. Then spread the leek mixture over the dough base, sprinkle with Comté, and pour the egg mixture over it. Bake for another 20-30 minutes, until the cake is a lovely golden brown. Serve with a mixed salad. Vegetarians can simply omit the ham.
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