Summary

Ingredients

• 1 package puff pastry
• 2 leeks, large
• 1 pack salmon (smoked salmon)
• 1 cup cream
• 1 egg (s)
• 100 g cheese, rated
• 1 teaspoon butter
• Curry powder
• 4 carrot (s)
• 1 teaspoon butter
• 0.25 liter ¼ broth
• 1 clove garlic
• some sugar
• salt and pepper

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Instructions

1. Grease a cake or tart pan and line it with the puff pastry, edge approx. 3 cm high. Cut the leek into rings and sauté with a little butter in a pan. Season with curry and sauté briefly. Deglaze with half of the cream and continue steaming for about 5 minutes. Season to taste with salt and pepper.
2. Spread the leek evenly on the puff pastry, place the smoked salmon slices on top. Whisk the rest of the cream with the egg and pour over the cake. Sprinkle with the cheese. Bake in the oven at 180 ° for 25-30 minutes.
3. For the sauce, cut the carrots into cubes and sauté them in a little butter in a small saucepan, add the garlic clove, sprinkle with a little sugar and let it caramelize. Deglaze with the broth and cook until soft. Puree the sauce with the blender and add salt to taste. Cut the finished cake into pieces and serve with the carrot sauce.
4. Tip: Smoked ham tastes good instead of smoked salmon.