Leek pie with tomato and mozzarella

Ingredients for 6 servings:

• 500 g spelt flour
• 250 ml water, lukewarm
• 1 tsp sugar
• ½ cube of fresh yeast
• 3 tbsp sunflower oil
• Margarine or butter to grease the baking tray
• 1 kg leek
• 125 g smoked bacon
• 100 g cooked ham
• 2 tsp, heaped vegetable stock, granulated
• 2 balls of mozzarella
• 3 large tomatoes
• salt and pepper
• Sugar
• 3 eggs
• 1 cup sour cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 10 minutes

savory yeast dough cake made from spelt flour from the tray

First, prepare the yeast dough. Place the spelt flour in a large baking bowl, mix with 2 teaspoons of salt, and make a well in the center of the flour. Dissolve the yeast and sugar in the lukewarm water and add to the flour in the well. Cover the bowl and let it stand in a warm place for about 15 minutes. After 15 minutes, the yeast should have risen. Now add 3 tablespoons of sunflower oil and knead everything thoroughly into a smooth dough. You may need to add a little more water or flour to give the dough the desired consistency. Leave the dough in the covered baking bowl in a warm place for about two hours. While the dough is rising, prepare the ingredients for the topping. Clean the leek thoroughly, quarter it lengthwise, and cut it into strips about 1 cm wide. Cut the bacon into small cubes, the cooked ham into cubes, and the mozzarella into cubes about 1 cm large. Deseed and dice the tomatoes, and season with salt, pepper, and a little sugar. Heat a little oil in a large pan, add the bacon, and fry until lightly browned. Add the leek, season with pepper and the granulated vegetable stock, and sauté until the leek is cooked al dente. Remove everything from the pan, place in a sieve to drain, and let cool. For the topping, whisk the eggs with the sour cream and season with salt, pepper, and grated nutmeg. Thoroughly mix the drained and cooled leek and bacon mixture in a bowl with the cooked ham, the mozzarella and tomato cubes, and the egg and sour cream topping. Knead the dough once, roll it out to the size of a baking sheet, and place it on a greased, deep baking sheet. The dough should be pulled up well at the edges so that the filling doesn’t run over it. Pour the topping onto the dough and spread it evenly. Bake the leek tart in a preheated oven at 200°C (fan oven) for 10 minutes, then reduce the temperature to 180°C (350°F) for the remaining time. After about 25 minutes, the dough should be crispy around the edges and the topping should be set.