Leek cake

Ingredients for 1 servings:

• 200 g flour
• 3 eggs, whole
• 2 pinches of salt
• 100 g butter
• 1 kg leek
• 75 g bacon (belly bacon), streaky
• 175 g ham, cooked
• 2 tbsp oil
• 250 ml sour cream
• ¼ tsp herbal salt
• ½ tsp black pepper
• 1 tsp curry
• 2 pinch(s) mace
• 100 g cheese (Emmental), grated

Instructions

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

Pear tomato sauce

Prepare a shortcrust pastry from flour, 1 egg, salt, and 100g butter. Chill for 60 minutes, roll out, and place in a greased and floured springform pan. Trim the leeks, cut into 1/2 cm thick rings, wash, and drain. Cut the bacon and ham into small cubes. Fry the bacon in oil until translucent. Add the leeks, cover, and sauté for 15 minutes, stirring occasionally. Add the ham cubes for the last 5 minutes. Let cool. Whisk together the sour cream, 2 eggs, seasoning, and cheese. Pierce the pastry base several times, add the leeks, pour over the egg and cream mixture, and place on the middle rack of a hot oven. Bake at 200°C (top and bottom heat, or 175°C fan-assisted) for 45 minutes. Tip: Replace the ham and bacon with 200g bacon.