Summary

Ingredients

For the dough:

• 200 g flour
• 100 g butter
• 1 egg (s)
• 2 Table spoons milk
• Butter, for the mold
• Breadcrumbs, for the mold

For covering:

• 500 g leek
• 150 g pork belly, diced
• 2 tablespoon butter
• 1 cup sour cream
• 2 onions)
• 1 pinch (s) nutmeg
• 0.5 teaspoon ½ salt
• 1 teaspoon pepper
• 1 pinch (s) cayenne pepper
• 3 egg (s)
• some water
• 100 g cheese (Gouda), old, rated

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Instructions

1. Knead a smooth dough from the flour, butter, egg, milk and salt. Let the dough rest in the refrigerator for about 30 minutes.
2. Clean the leek, halve the stalks lengthways and cut into 2-3 cm wide rings. Halve the onion and cut into wide rings. If necessary, dice the bacon.
3. Melt the butter in the pan and leave out the bacon a little. Then put the leek and the onions in the pan and sauté with a little water for about 5 minutes so that the leek is still firm to the bite. Season to taste with salt and pepper and allow to cool.
4. Grease the springform pan with butter and sprinkle with breadcrumbs, then line with the rolled out dough.
5. Mix the eggs, sour cream and cheese together and season with salt, pepper, nutmeg and cayenne pepper. Then stir in the cooled leek and bacon mixture.
6. Place on the dough and bake at approx. 200 ° for 35-40 minutes on the middle rack.