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Leek tart with smoked sausage
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Ingredients
Directions
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Cut the thin smoked sausage into slices.
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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.
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Break one fifth of the eggs and add the cold water.
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Then knead everything with a cool hand quickly into a cohesive and supple dough.
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Make a ball from the dough and leave it in the bowl covered for 30 minutes resting in a cool place.
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Cut the leeks into thin rings and rinse them in a colander under running water.
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Let the leeks drain well.
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Heat the remaining olive oil in a stirring stir fry the leek 2-3 minutes until the rings soften slightly.
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Let the leeks cool slightly.
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Preheat the oven to 200 ° C.
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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.
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Roll out the dough on a floured surface to a round piece with a diameter of about 30 cm.
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Line the cake mold with the dough and press the dough well on the edge.
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Cut away the excess dough along the top edge.
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Divide the leek mixture over the bottom and place the slices of sausage in circles.
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Slide the mold into the bottom of the oven and fry the cake in 25-30 minutes until golden brown and done.
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Leave the cake in the oven for 5 minutes and then cut it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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