Palatinate Leek Cakes
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 55 mins |
| Total Time | 5 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g potato (s), lare, waxy
- 65 g butter
- a bit salt
- 3 egg (s)
- 660 g leeks
- 1 mace, about the size a teaspoon
- 225 g oat cream cheese
- 120 g oat cheese (oat ouda)
Print Recipe
Pin Recipe Instructions
- For the base, cover the unpeeled potatoes with water, cover and bring to the boil, cook on a mild heat for 18-20 minutes, quench, peel and let cool for at least 4 hours.
- Grease 6 tartlet molds with a diameter of 12 cm thinly with butter, dust with flour and refrigerate. Roughly grate the potatoes, melt 25 g butter. Gently mix the grater with salt, an egg and the butter. Spread the potato mixture with lightly floured hands on the molds, press down and form an edge.
- Preheat the oven to 200 degrees.
- For the filling, clean the leek, cut in half lengthways, rinse and drain. Cut the white and light green into pieces approx. 1 cm thick. Heat the rest of the butter in a pan and simmer the leek in it over medium to high heat while stirring for 5 - 6 minutes. Finely chop some salt and mace in a mortar and mix into the leek.
- Beat the cream cheese with the whisk until smooth and mix with the remaining eggs. Grate Gouda cheese and stir in 3/4 of it, season with salt. Fold in the leek. Distribute on the molds and sprinkle with the remaining Gouda cheese.
- Bake the cakes at 200 degrees on the second rack from the bottom for 35 minutes until golden brown. Let the cakes cool on a wire rack for 10 minutes, then carefully remove them from the molds and serve.
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