Leek Cake with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g wheat flour (whole rain)
- 1 pinch (s) salt
- 1 egg (s)
- 100 g butter
- 4 tablespoon water if necessary
- 500 g leek
- 500 g carrot (s)
- 1 tablespoon oil
- salt and pepper
- 200 g sheep cheese
- 250 ml milk
- 2 egg (s)
- nutmeg
- Flour for rolling
Print Recipe
Pin Recipe Instructions
- For the dough, use flour, salt, egg, butter and possibly 4 tablespoons of water to make a shortcrust pastry. Let rest in the refrigerator for at least 30 minutes.
- For the topping, clean and wash the leeks and cut into rings. Clean, roughly grate or thinly slice the carrots. Steam both in oil for about 5 minutes, season with salt and pepper.
- Chop the sheep`s cheese into small cubes.
- For the topping, whisk the milk, eggs, salt, pepper and nutmeg together.
- Preheat the oven to 200 degrees.
- Roll out the dough with a little flour. Line the bottom and edge of a springform pan with it. Prick several times with a fork. Pre-bake in the oven for 10 minutes.
- Then distribute the vegetables and cheese evenly on the dough base. Pour the egg milk over it. Bake the leek cake at 200 degrees for about 25-30 minutes.
- Tip:
- Prepare the dough and topping the day before and bake in the morning, if necessary bake the whole cake the day before and then bake in a preheated oven at 160 degrees for about 10 minutes for serving.
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