Rural leek tart

Name: Rural leek tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 500 g Baking mix "wholemeal bread" (with yeast); 7-10 Tbsp Flour; 800 g Leeks (leek); 2 TABLESPOONS Oil, 500 g pork fat; 150 g Fresh cream; 7-10 Tbsp salt, white pepper, nutmeg; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

500 g Baking mix "wholemeal bread" (with yeast)
7-10 Tbsp Flour
800 g Leeks (leek)
2 TABLESPOONS Oil, 500 g pork fat
150 g Fresh cream
7-10 Tbsp salt, white pepper, nutmeg
7-10 Tbsp Grease

Directions

1
Mix the baking mix and 400 ml of lukewarm water with the dough hooks of the hand mixer at the lowest setting. Then knead for approx. 3 minutes at the highest setting to a smooth dough. Cover the dough and let it rise in a warm place for about 15 minutes. Then knead with your hands on some flour, form into a ball and let it rise for another 30 minutes.
2
Clean and wash the leek and cut it into rings of about 2 cm thickness. Heat the oil in a large pan. Brown the ground pork in it until crumbly, take it out. Steam the leek, if necessary in portions, in the frying fat for about 10 minutes. Add the minced meat again and stir in the crème fraiche. Season to taste with salt, pepper and nutmeg
3
Knead the dough on some flour again. Roll out round (approx. 36 cm Ø; 1 cm thick). Line a greased baking tray (approx. 32 cm Ø) or springform pan (28 cm Ø) with the dough, pressing down on the edges. Spread the leek-milk mixture over it. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest shelf (gas: see oven manufacturer) for 40-50 minutes. If necessary, cover after approx. 30 minutes