Italian Leek Cake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 1 egg yolk
- salt
- 150 g butter or mararine
For covering:
- 75 g bacon, lean, diced
- 2 onions)
- 1 clove garlic
- 1 bunch parsley, smooth
- g 1,000 leeks
For the cast:
- 250 g ricotta or cream curd
- 100 g parmesan, rated
- 1 cup sour cream
- 3 egg (s)
- salt and pepper
- nutmeg
- 40 g walnuts or pine nuts for sprinklin
Print Recipe
Pin Recipe Instructions
- Place the flour on a work surface and make a well in the middle. Add the egg yolks and sprinkle with a little salt. Spread 125 g butter in flakes on the edge and knead everything quickly to a smooth dough. Place in the refrigerator for 30 minutes.
- Fry the bacon in 25 g butter. Add the peeled, chopped onions and the peeled garlic clove, pressed through the press, and sweat until translucent.
- Rinse and chop the parsley. Clean the leek and cut into rings, wash and drain. Add both to the onion mixture in the pan and sauté for about 5 minutes.
- For the topping, whisk together the ricotta, parmesan, sour cream and eggs. Season to taste with salt, pepper and nutmeg.
- Line a tart or springform pan with the dough, pulling up one edge. Prick the dough with a fork.
- Pour in the leek mixture and pour over the top. Sprinkle with chopped nuts as desired. Bake in a preheated oven at 200 ° C for 50 - 60 minutes.
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