Summary

Ingredients

For the dough:

• 200 g flour
• 75 g butter, cold
• 1 teaspoon, leveled salt
• 75 ml water, cold, more if necessary depending on the type flour

For the filling:

• 300 g broccoli
• 400 leeks, approx. 1 stick
• 500 g spinach leaves
• 1 bunch parsley, smooth, chopped
• 1 tablespoon clarified butter or ghee
• salt
• pepper
• nutmeg

For the cast:

• 250 g sour cream
• 3 egg (s)
• salt and pepper
• TL spice mix for Köfte
• 300 g cheese (Gouda), youn, rated

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Instructions

1. Dough:
2. Put the flour in a mixing bowl and add the flakes of butter. Crumble everything up with your hands. Add salt and water and mix quickly to form a soft dough. Place the dough on some cling film, flatten it a little, wrap it up and put it in the fridge for about 30 minutes.
3. Filling:
4. If you use frozen vegetables, cook them until they are firm to the bite with a little water and salt in the microwave, stirring occasionally. Otherwise clean the broccoli and cut into florets. Halve the leek lengthways, wash and cut into half rings. Sort and wash the spinach. Wash the parsley too, pat dry and chop finely. Cook the broccoli florets in salted water for approx. 4 minutes until firm to the bite, rinse with cold water and drain. Melt the butter in a pan, add the leek rings and stir-fry for approx. 5 minutes over a medium heat. Add the spinach, cover and let collapse, covered, to half its volume. Uncover and cook until the liquid has evaporated. Now add the parsley and season with salt, pepper and nutmeg.
5. Grease the mold and preheat the oven (top / bottom heat: 200ºC; hot air: 180ºC).
6. Roll out the dough on a floured smooth surface with a diameter of approx. 36 cm. Line a 30 tart pan with it. Prick several times with a fork.
7. Molding:
8. Mix the sour cream with the eggs, season with salt, pepper and a little kofte spice. Mix the vegetables carefully and place them on the prepared base, now pour the topping over them. Sprinkle with the cheese and bake on the lower rack for about 35 minutes.
9. Can be served warm or cold.
10. Tip:
11. The flan can also be baked in portion molds.