Open leek pie

Name: open leek pie
Cook time: 40 min
Total time: 110 min
Yield: 10
Cuisine: French
Ingredients: 250 g patent flower extra to pollinate; 125 g cold butter in cubes; 9 Eggs; 3 leeks cleaned up; 3 el olive oil; lemon pressed; 250 g mascarpone soft cream cheese; 200 g Roquefort (cheese), crumbled; 1 mespoint nutmeg; 2 el fresh thyme leaves bag of 15 g

A tasty French recipe. The main course contains the following ingredients: patent flour (extra to pollinate), cold butter (diced), eggs, leeks (cleaned), olive oil, lemon (squeezed), mascarpone (soft cream cheese), roquefort ((cheese), crumbled) , nutmeg and fresh thyme leaves (sachet 15 g).

Ingredients

Kitchen Stuff

low cake mold Ø 28 cm, greased
rolling pin

Directions

Mix in a bowl the flour with 1 tsp salt and the butter.
Rub this into a crumbly mixture.
Spoon 1 egg and 1 tbsp cold water and knead into a dough ball.
Allow the dough to rest for 30 minutes.
Cut the leeks into 2 pieces of 8-10 cm and cut them in half lengthwise.
Heat 2 tbsp oil in a frying pan, place the leeks in it and add pepper and salt.
Sprinkle with the lemon juice and 2-3 tbsp water.
Smother covered in 8-10 min.
Al dente.
Preheat the oven to 200 ° C.
Roll out the dough on a floured surface into a round piece with a diameter of 34 cm.
Line the cake mold with it, press it firmly on the edge.
Cut away the excess dough.
Beat the remaining eggs with the mascarpone, roquefort, nutmeg and pepper and salt.
Pour this mixture into the cake base and place the leek in a circle.
Sprinkle with pepper and the thyme leaves and drip 1 tbsp oil over it.
Put the mold slightly under the center in the oven and fry the cake in 35-40 minutes until golden brown and done.
Allow to cool to room temperature..

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Nutrition

455Calories

Sodium29% DV690mg

Fat54% DV35g

Protein32% DV16g

Carbs7% DV20g

Fiber4% DV1g

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