Line the bottom of a springform pan with a diameter of 26 mm with parchment paper. Moisten the edge in one place with a spray from an oil sprayer, and spread the oil all around with a paper kitchen towel. (It can also be done without an oil sprayer, but then you should really make sure that you only use a minimal amount of oil, otherwise you should charge extra !!!)
Spread the dumpling evenly in the mold, pulling up one edge (three quarters of the height of the mold). Lightly prick the bottom with a fork in a few places. Now prebake the dough for approx. 30-35 minutes at 170 ° C (fan oven).
Meanwhile, clean the leek and cut into fine rings. Then wash so that the sand sitting between the leaves is removed.
Heat the oil and fry the ham in it all around. Add the leek rings and sauté briefly while stirring constantly. Then deglaze with a little mineral water, cover and simmer over medium heat for about 5 minutes.
After the baking time, take the springform pan out of the oven and place on a wire rack. Pour the leek and ham mixture onto the pre-baked dough.
Mix the yoghurt with 2 eggs and the freshly grated Parmesan with the help of a whisk. Season with vegetable stock, herb salt and pepper, finally mix in the parsley.
Pour egg and yogurt mixture over the leek rings and spread evenly.
Bake the potato and leek tart at 170 ° C for about 30 - 35 minutes (fan-assisted). The surface should turn a little brown.
Total 16.36 p. + 2 points per person for full potatoes
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