Leek cake

Ingredients for 1 servings:

• 5 stalk(s) leeks
• 1 package of yeast dough from the refrigerated section, round, approx. 200 – 250 g
• 5 egg yolks
• some olive oil
• 300 g cream
• 250 g streaky bacon
• 200 g Emmental cheese, grated
• Salt and pepper from the mill
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Roll out the yeast dough, place it in a suitable round springform pan, and trim or press back the edges at the top edge of the pan. Quarter the washed leek stalks by making two lengthwise slits, then cut them crosswise into small pieces. Sauté the leek in a pan with a little oil over low heat until soft. In a mixing bowl, whisk together the egg yolks and cream. Cut the streaky bacon into small cubes and mix with the grated Emmental cheese. Transfer the slightly cooled leek to the springform pan lined with the dough, season with pepper and a pinch of nutmeg, spread the cheese and bacon mixture evenly over the mixture, and pour over half of the cream mixed with the egg yolk. Carefully use a fork to evenly spread out the mixture so far, allowing the cream to penetrate deeper layers. Be careful not to damage the dough. Then spread the rest of the cream and egg yolk mixture on top. Bake in the pan on the middle rack of an oven preheated to 200°C (conventional or fan oven 180°C) for 30 minutes. Tastiest served lukewarm.