Summary

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

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Instructions

1. 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.
2. 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.
3. Chop the sheep`s cheese into small cubes.
4. For the topping, whisk the milk, eggs, salt, pepper and nutmeg together.
5. Preheat the oven to 200 degrees.
6. 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.
7. 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.
8. Tip:
9. 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.