Italian Leek Cake

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. For the topping, whisk together the ricotta, parmesan, sour cream and eggs. Season to taste with salt, pepper and nutmeg.
5. Line a tart or springform pan with the dough, pulling up one edge. Prick the dough with a fork.
6. 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.