John Myers
Ingredients for 4 servings:
- 130 g margarine, soft
- 200 g flour
- 1 tsp, leveled salt
- 1 pinch of nutmeg powder
- 1 tbsp oil for frying
- 2 stalk(s) leeks
- 200 ml soy cream cuisine or sour cream
- 2 tbsp nutritional yeast
- 2 tbsp breadcrumbs
- 2 tbsp flour
- 1 egg(s)
- salt and pepper
- Thyme or parsley
- 80 g Roquefort
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes
For the base, mix the margarine, flour, salt, and nutmeg in a bowl with your hands until you have a smooth dough. Wrap the dough in an airtight container and let it rest in the refrigerator for one hour. For the filling, heat the oil in a pan. Add the trimmed and half-sliced leek and sauté for about 15 minutes, stirring continuously. Remove the pan from the heat and stir in all the remaining ingredients except the cheese. Press the base into a 28 cm springform pan, leaving a small edge, and spread the filling on top. Crumble the cheese on top. Bake in an oven preheated to 180°C (top/bottom heat) or 160°C (fan oven) on the middle rack for 30 minutes, until the surface begins to brown.
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