John Myers
Ingredients for 4 servings:
- 200 g spelt flour
- ½ tsp, leveled salt
- 120 g low-fat margarine
- 200 g leek
- 2 m.-sized eggs
- 100 g grated cheese, e.g. Finello light
- 120 g cooking cream, e.g. B. Cremefine
- salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes
simple and vegetarian
Recipe for a 20 cm diameter pan, double for a regular tart pan. Knead the spelt flour, salt, and margarine briefly with a dough hook, then by hand until smooth, then chill for 30 minutes. Roll out the shortcrust pastry on the worktop into a circle and line the tart pan with it. Press down the edges and trim off any excess. Prick the shortcrust pastry several times with a fork. Wash the leek and cut into rings. Sauté in a non-stick pan for 5 minutes. In a bowl, mix the eggs, cream, grated cheese, salt, and pepper. Stir in the leek and spread the mixture on the shortcrust pastry. Bake in a preheated oven at 200 °C (top/bottom heat) on the middle rack for 30 minutes. A larger pan will require more time to bake.
Facebook Comments