Mix the baking mixture and 400 ml of lukewarm water with the dough hook of the hand mixer on the lowest setting. Then knead for about 3 minutes at the highest level to form a smooth dough. Cover and let rise in a warm place for about 15 minutes. Then knead with your hands on some flour, shape into a ball and let rise for another 30 minutes. Clean and wash the leek and cut into rings approx. 2 cm thick. Heat oil in a large pan. Fry the minced meat in it until crumbly, remove. Stew the leek in portions in the frying fat for approx. 10 minutes. Add the ground meat again, stir in the créme fraîche. Season well with salt, pepper and nutmeg. Knead the dough again on a little flour. Place it on a round (approx. 36 cm diameter) or springform pan (28 cm diameter), pressing down on the edge. Spread the leek and mince mixture on top. Grate cheese and sprinkle over it. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the bottom shelf (gas: see stove manufacturer) for 40-50 minutes. Cover after approx. 30 minutes if necessary. Drink: strong country wine
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