Leek cake

Ingredients for 4 servings:

• 4 slices of frozen puff pastry (50 g each)
• 2 stalk(s) leeks
• Salt
• 2 apples, firm sour
• 1 lemon(s), the juice
• 3 eggs
• 300 ml milk
• salt and pepper
• nutmeg, cracklings
• Oil and flour for the molds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Defrost the puff pastry. Halve the leek lengthwise, wash, and cut into thin semicircles. Blanch the leek in boiling salted water for about 1 minute, then plunge into cold water (this will preserve the leek’s green color during further processing) and drain well in a sieve (you may need to squeeze out some of the excess water). Peel the apples, coarsely grate them, and mix with a little lemon juice and the leek. Whisk the eggs and milk together and season with salt, pepper, and nutmeg. Add the egg wash to the apple-leek mixture and mix. Cut out circles from the puff pastry. Grease muffin cups, dust with flour, and line with the puff pastry. Divide the filling between the cups and bake at 200°C for about 10 minutes.