Summary

Ingredients

For the dough:

• 200 g wheat flour (whole rain)
• 1 pinch (s) sea salt
• 100 g butter, chilled
• 1 egg (s), whisked
• 2 tablespoon water, ice cold

For the filling:

• 1 leek, only the white part
• 1 small savoy cabbage
• 60 grams bacon
• 1 small Glass water, or broth
• 1 cup sour cream, also light
• 2 egg (s)
• 100 g cheese (Gouda)
• 100 g camembert (s)
• salt and pepper
• nutmeg
• Garlic granules
• honey
• Cayenne pepper
• thyme

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Instructions

1. First prepare the dough. Mix the flour, butter, salt, egg and water together and knead well. Shape everything into a ball, wrap in cling film and put in the refrigerator for about 20 minutes.
2. Cut the leek into fine rings and wash well. Then cut the savoy cabbage into fine strips, remove the stalk and the broad ribs. Wash everything and drain well. Cut the breakfast bacon into small strips and fry them in a large pan with a little vegetable cream until crispy, add the leek and sauté briefly. Finally add the savoy cabbage, deglaze with about a shot glass of water or broth and cook with a lid on a low flame for about 10 minutes.
3. In the meantime, roll out the dough and line a 26 cm springform pan with it. Press the edge up about 3 cm.
4. Preheat the oven to 180 degrees, cover the base with baking paper and bake blind for about 15 minutes; this prevents the soil from pumping and the soil becomes nice and crispy.
5. Grate the gouda and cut the camembert into small cubes. Remove the steamed savoy cabbage and leek mixture from the pan and drain well in a sieve. Mix the sour cream with the eggs and cheese and season everything well with the spices. Spread the savoy and leek mixture on the pre-baked base and cover with the sour cream and egg mixture. Bake in the oven at about 180 degrees for about 30-40 minutes, until a golden-yellow crust is formed.
6. A mixed salad tastes good as a side dish.