Summary

Ingredients

• 200 g flour
• 100 g butter
• 1 teaspoon salt
• 40 ml water, cold
• 2 leeks, depending on the thickness
• 150 g ham, smoked, diced
• 3 eggs, fresh (size M to L)
• 200 ml cream, fresh
• 2 clove (s) garlic, finely chopped
• some nutmeg, freshly grated
• some pepper, freshly ground
• 1 tablespoon lard
• possibly salt, but the ham is usually salty enough)
• 150 g cheese, rated (variety as desired)

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Instructions

1. Quickly knead a shortcrust pastry from the flour, the cold butter in pieces, the salt and the water and put it in the refrigerator for around 30 minutes. Then roll out thinly and place in the tart pan.
2. In the meantime, cut the leek into rings and then rinse. Pat dry. Heat the lard in a large pan and briefly fry the leek, add the ham cubes. In a bowl, whisk the eggs with the cream, add the garlic and spices. Pour the hot leek and ham mixture onto the shortcrust pastry, pour the seasoned egg-cream mixture over it and sprinkle with the grated cheese.
3. Bake in the preheated oven (top and bottom heat, 200 degrees) for 20 minutes, then switch to the fan oven and bake for another 10 minutes.
4. Let cool a little and serve with a fresh, cool white wine or with Federweißer. But it is also really delicious when cold.
5. It is particularly great to bake the cake in small molds and conjure up finger food or to serve it in the smallest molds as a greeting from the kitchen. The baking time must then be adjusted accordingly (shorter).