Summary

Ingredients

• 1 kg leek
• 3 onion (s)
• 250 g Cabanossi
• 1 tablespoon butter
• 2 tablespoon breadcrumbs
• 1 pack puff pastry, (32 cm cooling shelf)
• 300 g processed cheese, (e.. Chester) or youn Gouda
• 4 egg (s)
• 2 tablespoon flour
• 300 g sour cream
• 200 g parmesan, rated
• salt and pepper
• nutmeg

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Instructions

1. Wash the leek and cut into rings. Peel and finely dice the onions. Cut the cabanossi into slices. Fry in a large pan without fat, remove.
2. Heat 1 tablespoon fat in the frying fat. Sauté the leek and onions in portions for approx. 5 minutes. Season well with salt and pepper. Admit Cabanossi.
3. Grease the springform pan (26cm), sprinkle the base thinly with breadcrumbs. Place the puff pastry in the mold, press approx. 5 cm high on the edge. Sprinkle 2-3 tablespoons of breadcrumbs on the dough and top with cheese. Place half of the leek mixture on top, cover with the remaining cheese slices, and distribute the rest of the leek mixture on top. Whisk together eggs, flour, sour cream and Parmesan, season and pour over.
4. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 °) on the lower rack for 50-60 minutes.