Leek tart with smoked sausage

Cut the thin smoked sausage into slices.

Put the flour in a bowl, add four-fifths olive oil and mix the olive oil with the fingertips through the flour until it becomes a crumbly mixture.

Break one fifth of the eggs and add the cold water.

Then knead everything with a cool hand quickly into a cohesive and supple dough.

Make a ball from the dough and leave it in the bowl covered for 30 minutes resting in a cool place.

Cut the leeks into thin rings and rinse them in a colander under running water.

Let the leeks drain well.

Heat the remaining olive oil in a stirring stir fry the leek 2-3 minutes until the rings soften slightly.

Let the leeks cool slightly.

Preheat the oven to 200 ° C.

In a bowl, beat the rest of the eggs and stir in the grated cheese and leek, add salt and freshly ground pepper to taste.

Roll out the dough on a floured surface to a round piece with a diameter of about 30 cm.

Line the cake mold with the dough and press the dough well on the edge.

Cut away the excess dough along the top edge.

Divide the leek mixture over the bottom and place the slices of sausage in circles.

Slide the mold into the bottom of the oven and fry the cake in 25-30 minutes until golden brown and done.

Leave the cake in the oven for 5 minutes and then cut it.