Summary

Ingredients

• 250 g flour
• 125 g butter or mararine
• 0.25 teaspoon ¼ salt
• 1 tablespoon water
• 3 egg yolks
• 150 g ham, cooked
• 1 leek
• 400 g mushrooms, fresh
• 125 g camembert (s)
• 10 olives
• 2 tablespoons oil
• 20 g butter
• 20 g flour
• 2 tablespoon herbs, mixed and finely chopped
• salt and pepper
• 375 ml milk

Print Recipe Pin Recipe

Instructions

1. Knead the sifted flour with the butter or margarine, salt, water and an egg yolk. Cover and let the dough rest in the refrigerator for 1 hour.
2. Cut the ham, leek, mushrooms and camembert into cubes and slice the olives.
3. Heat the oil and fry the diced ham in it until brown. Add the leek and mushroom cubes and fry for another 10 minutes.
4. Melt the butter in another pan, sweat the flour in it lightly, add the milk and bring to the boil while stirring. Stir the herbs, two beaten egg yolks and the camembert cubes into the sauce, pepper and salt. Pre-heat the oven to 220 degrees Celsius.
5. Roll out the dough and line the base and edge of a springform pan with it. Spread the ham and vegetable filling on top, pour the sauce over it and sprinkle the olive slices on top.
6. Bake the cake on the second sliding bar from the bottom for 25 minutes. Serve hot.