John Myers
Leek Cake with Sheep Cheese
The perfect leek cake with sheep cheese recipe with a picture and simple step-by-step instructions.
- 0,5 Onion
- 1 Leek
- 3 tbsp Extra virgin olive oil
- 1 tbsp Butter
- 60 g Flour
- 1 Msp Baking powder
- 2 Eggs
- 100 g Creme fraiche Cheese
- 100 g Sheep cheese
- 80 g Grated Gruyère
- 2 tbsp Finely chopped parsley
- Salt and pepper
- Cut the peeled half onion into not too fine pieces. Clean and wash the leek and cut into thin rings.
- Heat the oil and butter in a pan. Steam the leek and onion pieces in it over a mild heat for 10 minutes until soft. Let it cool down while preheating the oven to 180 ° C. Grease a small springform pan (16 cm diameter) or line it with baking paper.
- Put the flour in a bowl and mix with the baking powder. Mix the sour cream, the mashed sheep’s cheese and the Gruyère (2 tbsp.) Into the flour. Add the onion and leek mixture and the parsley. Mix everything together and season well with salt and pepper. Pour the cheese mixture into the springform pan and sprinkle with the remaining Gruyère. Bake in the oven for about 45 minutes.
- Tastes warm as a small intermediate dish or as a snack with a glass of wine.
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