Summary

Ingredients

For the shortcrust pastry:

• 100 g corn or buckwheat round
• 100 g brown rice, round
• 100 g millet, round
• 50 g amaranth, round OR
• 350 g flour
• 1 pinch (s) cane sugar
• 1 teaspoon sea salt
• 175 g mararine, up to 250 deli / other / butter

For the filling:

• 2 tablespoon olive oil, up to 3 / other
• g 1,000 leek
• 1 can (s) tomato (s), peeled
• 3 egg (s), separated
• 200 g sweet cream
• 150 g cheese, (up to 250 coarsely rated Gouda cheese)
• 3 tablespoon buckwheat, up to 5 mixed / other flour
• sea-salt
• Nutmeg, freshly grated
• Pepper, amount according to taste
• Fat, for the shape

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Instructions

1. Make a shortcrust pastry from the flour to margarine, chill for about 30 minutes (I took the frozen cabinet).
2. In the meantime, wash the leeks thoroughly, cut into 1-2 cm thick pieces, wash again, shake thoroughly dry in a colander, sauté in the olive oil, add the peeled tomatoes, for a maximum of 10 minutes, strain the liquid, save or drink.
3. Let the whole thing cool down a bit.
4. Add cheese, except for 50 g, + spices + egg yolk + flour, stir. Beat the egg white with a pinch of salt until stiff, fold in carefully. Divide the dough into 3 greased jenaglass bowls, cover the base + form a rim.
5. Spread the leek mixture in all 3 bowls (I often have a leftover, depending on how much of the leek I have to dispose of, I put it in an extra bowl), smooth it out, cover with the remaining Gouda cheese + sprinkle with turmeric (for Eye).
6. Bake at 160 C, without preheating, for approx. 40 minutes, golden brown.
7. If you want + like, you can add 150 - 200 g, smoked lean bacon or raw ham, diced. Since the leek cake is not thrown out, it is advisable to bake it in portions. With beer or wine.