Hearty Linzer Torte with leek and bacon

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix 300 g flour and 1/2 tsp salt in a bowl. Dice 250 g butter, add it and grind it crumbly between your fingers. Add 2 eggs and nuts and knead with the dough hook of the hand mixer. Finally knead again briefly with your hands. Form the dough into a ball, wrap in foil and chill for approx. 30 minutes

2. 2

   Clean, wash and cut the leek into rings. Finely dice bacon. Heat the oil in a large pan, stir in the bacon and leave it crisp. Remove bacon. Add 25 g butter and leek and braise 4-5 while stirring. Season with salt and pepper. Dust with 20 g flour, sweat briefly and deglaze with cream, up to 1 tsp. Add bacon and let simmer for 2-3 minutes while stirring. Season to taste with salt, pepper and nutmeg. Let cool down for 20-30 minutes

3. 3

   Roll out 2/3 of the dough into a circle (32-34 cm Ø) on a lightly floured, large sheet of baking paper. Using the baking paper, turn the dough into a greased and lightly floured tart tin (28 cm Ø) and press it into the tin. Cut off any excess dough and prick the base of the dough several times with a fork. Place the mould in a cool place for about 10 minutes.

4. 4

   Roll out the rest of the dough on the baking paper and cut it into strips of approx. 1.5 cm wide and of different lengths. Separate 1 egg and mix the egg yolk with 1 tsp. cream. Whisk the egg white and 1 egg with a fork and stir into the lukewarm leek. Put the leek into the mould, smooth it down and cover it with the strips of dough in a grid pattern. Cut off any excess dough and press the ends of the strips well onto the edge. Bake in the preheated oven, bottom shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. approx. 10 minutes before the end of the baking time, brush the dough sticks and edges with egg yolk

5. 5

   On 16 pieces:

6. 6

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
17 g

FATS
34 g

PROTEINS
7 g