Spicy Leek Tart

Knead the egg yolks, butter, flour and water with the salt into a smooth shortcrust pastry, wrap in foil and place in the refrigerator form for 1 hour.

Cut the leek in half lengthwise, rinse thoroughly and cut about 1 cm short pieces. Finely dice the bacon.

Heat the butter in a large frying pan, fry the bacon in it a little, add the leek and sauté briefly. Cut the tea sausage into 1 cm cubes and stir in. Season with salt and pepper. Then remove the vegetables from the frying pan and cool.

Brush a tart pan with a tiny bit of butter and dust with flour.

Roll out the shortcrust pastry thinly on a floured surface and line the tin with it. Prick the dough a few times with a fork and pre-bake in the oven at 180 °C for about 10 minutes.

Mix the whipped cream, eggs and mustard and season with pepper, nutmeg and a little bit of chili.

Spread the leek and sausage ragout evenly on the pre-baked pastry base. Pour the cream topping over it and sprinkle the cheese on top.

Bake the leek tart for another 25-30 min, remove, cool a tiny bit and bring to the table.

Our tip: Use bacon with a subtle smoky note!

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