Danish Leek Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g flour (whole rain)
- 150 g quark
- 100 g butter
- 0.5 teaspoon ½ salt
- 2 tablespoon breadcrumbs
- some ketchup
- 2 tablespoons oil
- 0.5 ½ vegetable stock cube
- 300 g leeks
- 30 g butter
- 0.5 teaspoon ½ curry powder
- 0.5 teaspoon ½ paprika
- 2 tablespoon herbs (parsley, marjoram, dill)
- 130 g cheese, rated
- 2 egg (s)
- 100 g sour cream
- 2 tablespoon wine, white
- 0.5 teaspoon ½ cornstarch
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Knead a smooth dough from the flour, quark, butter and salt and let it rest for 30 minutes. Roll out and line a greased springform pan (23 cm) with it, pull up the 2 cm edge. Spread some ketchup on top and sprinkle with breadcrumbs.
- Heat the oil, water and vegetable stock. Clean the leek, cut into strips, simmer in the stock until halfway through. Mix the butter, spices and herbs into the leek. Spread the leek mixture on the dough base and sprinkle with the grated cheese. Whisk eggs, sour cream, white wine, cornstarch and salt, pour over the cheese.
- Bake the leek tart in the preheated oven on the lower bar at 200 ° for about 40 minutes.
- Sufficient as a starter for 4 people.
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