Lauchorte

For the leek cake, mix all ingredients in a stand mixer in a few seconds to make crumbs. Knead together briefly. Do not knead too long or the dough will become bacony! Press the shortcrust pastry evenly into the cake tin using a small pastry roller or your hand. When doing so, pull the edge up about 2 cm. Place the cake pan in the freezer.

In the meantime, prepare the filling. To do this, sauté the bacon, add the leeks and deglaze with ½ cup of water. Cover and simmer over low heat for about 2 minutes. Remove from heat. Let cool for at least 3 minutes. In the meantime, preheat the oven to 200°C lower top heat.

Mix the remaining ingredients to the leek.

Remove the mold from the freezer and spread the filling on top. Immediately place the leek cake on the bottom of the oven. Bake for 15 minutes. After 15 minutes, move the leek tart to the first rack of the oven. Bake for 40-60 minutes. The leek tart is done baking when the core temperature is 90-95°C.

If the leek tart is already brown but not baked, cover it with aluminum foil and switch back to 170°C. Finish baking.

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