Leek cake

Ingredients for 6 servings:

• 20 g yeast
• 100 ml milk, lukewarm
• 200 g flour
• 1 tsp salt
• 50 g butter
• breadcrumbs
• 600 g leek
• 200 g ham, cooked
• 3 cups sour cream
• 3 eggs
• 3 tbsp flour
• 200 g cheese (Emmental), grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 45 minutes

Dissolve the yeast in the milk and add it to the flour, then add the softened butter and salt. Knead into a smooth yeast dough. If it’s too stiff, add a little more milk. Let the dough rise for about 30 minutes, then knead again. Grease a 26 cm or 28 cm springform pan and sprinkle with breadcrumbs. Roll out the dough, place it in the pan, and raise the sides to a height of about 5 cm. Wash the leek and cut it into 1.5 cm wide pieces. Dice the cooked ham and fry it lightly in margarine. Add the leek and fry for about 8 minutes. Mix the sour cream, eggs, flour, cheese, and spices and stir it into the leek mixture. Heat briefly and then pour it onto the dough. Bake at 175°C for about 45 minutes. The base of this leek tart, even though it’s made from yeast dough, is thin and crispy. We like to eat it warm, but it’s also delicious cold.