Leek Cake from Palatinate
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the shortcrust pastry:
- 250 g flour
- 125 g butter
- 2 tablespoon water
- 1 pinch (s) salt
For covering:
- 1 kg leek, cut into rings
- 250 g bacon, diced
- 40 g butter
- 2 tablespoon flour
- 200 ml cream
- 4 egg (s)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients into a shortcrust pastry and refrigerate for 30 minutes.
- Preheat the oven to 200 ° C.
- Fry the bacon cubes in butter.
- Add the leek rings to the bacon and cook for about 10 minutes. Dust with flour and stir.
- Roll out the dough and place in a greased springform pan, pulling up one edge. Pour in the leek / bacon mixture and prebake for 10 minutes in the preheated oven.
- Whisk the cream with the eggs and spices and season to taste. Take the cake out of the oven, pour the cream and egg mixture over the leek and bake the cake for another 30-40 minutes.
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