Ingredients
- 400 g leeks, washed and cut into thin rings
- 50 g butter
- Salt
- Freshly ground pepper
- 4 tbsp. rosemary leaves, finely chopped
- ½ tsp. ground cumin
- 150 g flour
- 1 tsp. baking powder
- 3 eggs
- 80 g butter
- 1½ dl milk
- 125 g Parmesan, grated
- 50 g roasted and roughly chopped pine nuts
- 1 tbsp. butter
- 1 tbsp. breadcrumbs
To prepare
Sweat the leek in the butter for approx. 5 minutes and season with salt, pepper and rosemary to taste. Mix the flour and baking powder with egg, 80 g melted butter, the milk and the Parmesan, and work into a smooth dough. Mix in the leek and pine nuts, then place the dough into a cake tin already greased with butter and strewn with breadcrumbs. Bake in the pre-heated cooking space with hot air at 160 °C for 45 minutes until golden-brown.
Cooking level
Preheated
45 minutes | Hot air setting at 160 °C