Leek tart

Ingredients for 4 servings:

• 200 g flour
• 140 g butter
• 20 g herb butter
• 1 egg(s)
• 2 tbsp water
• ½ tsp salt
• 4 stalk(s) leeks, not too thick
• 200 g chicken breast fillet(s)
• 2 tsp spice mix (gyro spice or grill spice)
• salt and pepper
• 2 tomatoes (Roma tomatoes)
• 20 g herb butter
• oil
• 100 g grated cheese (e.g. Emmental)
• 2 eggs
• 100 ml cream
• 50 ml milk
• 1 tsp vegetable broth, granulated
• salt and pepper
• nutmeg
• possibly Maggi

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with chicken

Quickly make a shortcrust pastry from the listed ingredients and chill it for at least 30 minutes. Wash the leek, remove the outer leaves, cut the stalks into 3-5 mm rings, and fry them in a little oil and herb butter for five minutes. Wash the tomatoes and slice them nicely. Cut the chicken into thin strips and season generously. Make a glaze from the eggs, cream, and milk, and season it generously with vegetable stock, pepper, salt, nutmeg, and Maggi. Preheat the oven to 200°C. Place the pastry in a springform pan lined with baking paper and form a rim of about 3 cm. Prick the edges a few times with a fork and then pre-bake for 10 minutes. Salt the leek and spread it evenly over the hot pastry base. Place the meat on top, top with tomato slices, and sprinkle with cheese. Mix the egg, cream, and milk together again and pour evenly over everything. Bake at 200°C fan-assisted oven for 45 minutes.