Fry the minced meat in a pan with a little oil to form small crumbs (can be crushed with a whisk by applying slight pressure. Be careful with coated pans).
Wash the leek, cut lengthways once and then cut into half rings approx. 0.5 cm thick. Cut the onions into small cubes.
Brown the leek, onions and bacon well in a saucepan with 3 tablespoons of butter. Then add the minced meat. Fill the whole thing up with 500 ml of cream and let it warm up while stirring (do not boil).
Now the Gorgonzola is crumbled into small pieces and added. Mix well until the gorgonzola has melted. Now take the pot off the stove. After about 2 minutes, the eggs are added while stirring constantly. The whole thing is now seasoned with pepper, salt and a little nutmeg.
Now a springform pan is greased with a little butter, laid out with the puff pastry and filled with the leek mince mixture. The edge of the puff pastry should stand approx. 1 cm higher than the filling, this is completely sufficient.
The springform pan is now in the oven at around 180 ° C. Whether preheating, circulating air or top / bottom heat is up to you.
Check the tan after approx. 20 minutes. When the desired tan is achieved, take the cake out of the oven and let it rest for about 10 minutes. Then remove the edge of the springform pan. Can also be eaten cold very well.
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