Potato and leek cake

Ingredients for 4 servings:

• 1 pack of dumpling dough (refrigerated section)
• 70 g ham (Katenschinken), extra lean, diced
• 2 tsp oil (rapeseed oil)
• 4 stalk(s) leeks
• 500 g yogurt, 1.5%
• 2 eggs
• 40 g Parmesan, freshly grated
• Parsley
• Vegetable broth, instant
• herbal salt
• pepper

Instructions

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

WW-compatible

Line the bottom of a 26 cm diameter springform pan with baking paper. Spray one spot on the edge with a spray bottle of oil and spread the oil all around with a paper towel. (You can also do this without an oil spray bottle, but be sure to use a minimal amount of oil; otherwise, charge extra!!!) Spread the dumpling dough evenly in the pan, pulling up an edge (three-quarters of the way up the pan). Lightly prick the bottom of the pan with a fork in a few places. Now pre-bake the dough for about 30-35 minutes at 170 °C (fan oven). Meanwhile, trim the leek and cut it into thin rings. Then wash it to remove any sand that is stuck between the leaves. Heat the oil and fry the ham all over. Add the leek rings and sauté briefly, stirring constantly. Then deglaze with a little mineral water, cover, and sauté over medium heat for about 5 minutes. After baking, remove the springform pan from the oven and place it on a wire rack. Pour the leek and ham mixture onto the pre-baked crust. Whisk together the yogurt, 2 eggs, and freshly grated Parmesan cheese. Season with vegetable stock, herb salt, and pepper, then stir in the parsley. Pour the egg and yogurt mixture over the leek rings and spread evenly. Bake the potato and leek tart at 170°C for approximately 30-35 minutes (convection oven). The surface should turn lightly brown. Total: 16.36 points + 2 points per person for potatoes. One portion = 2 pieces has/have 6 points.