Leek cake

Ingredients for 4 servings:

• 200 g flour
• 100 g butter
• 1 tsp salt
• 40 ml water, cold
• 2 stalk(s) leek, depending on thickness
• 150 g smoked ham, diced
• 3 eggs, fresh (size M to L)
• 200 ml cream, fresh
• 2 garlic cloves, finely chopped
• some nutmeg, freshly grated
• some pepper, freshly ground
• 1 tbsp lard
• possibly salt, but the ham is usually salty enough)
• 150 g grated cheese (varietal of your choice)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Pear Tart

Quickly knead the flour, cold butter in pieces, salt, and water into a shortcrust pastry and refrigerate it for about 30 minutes. Then roll it out thinly and place it in the tart tin. In the meantime, slice the leek into rings and rinse. Pat dry. Heat the lard in a large pan and briefly fry the leek, then add the diced ham. In a bowl, whisk the eggs with the cream, add the garlic and seasoning. Spread the still-hot leek and ham mixture onto the shortcrust pastry, pour the seasoned egg and cream mixture over it, and sprinkle with the grated cheese. Bake in a preheated oven (top and bottom heat, 200°C) for 20 minutes, then switch to fan-assisted mode and bake for another 10 minutes. Let it cool slightly and serve with a fresh, chilled white wine or Federweißer. It’s also delicious cold. It’s especially great to bake the cake in small tins, making it a finger food treat, or to serve it in tiny molds as a “greeting from the kitchen.” The baking time should be adjusted accordingly (shortened).