Bacon-leek tart with cheese

Preheat the oven to 200 ° C.

Heat the butter or oil and fry the leek for 2 minutes at a high setting.

Add the crème fraîche and cook until the moisture is almost evaporated. Put pepper, salt and curry powder through.

Roast the bacon lightly in a dry hot frying pan.

Cut approx 8 cm wide strips from the filo pastry. Lay them side by side over the bottom of the greased mold and let the excess dough length hang over the side of the mold.

Scoop the egg and cheese through the pre-mix. Spread this mixture over the dough base and place the slightly smaller sliced ​​bacon on it. Skip the overhanging dough and cover the filling with it.

Brush the top with oil and bake the cake in the middle of the oven in 20-25 minutes light brown.