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🍽️ Leek Pie from the Baking Tray with Tomato Salad

508 kcal · 30 min · 4 servings

Ingredients

• Leek 1 pc.
• Crème fraîche 250 ml
• Gouda, young block 200 g
• Eggs 2 pc.
• Salt pinch
• Pepper, black ground pinch
• Butter 1 tbsp
• Sugar pinch
• Pizza dough with tomato sauce 1 pc.
• Shallots 2 pc.
• Water 1 tbsp
• Vine tomatoes 4 pc.
• Olive oil 2 tbsp
• Balsamic vinegar, light 1 tbsp

Instructions

1. 1. Remove the root end of the leek and cut the stalk lengthwise. Hold the leek at the bottom end, fan it out, and rinse it thoroughly under water. Then cut into slanted, wide pieces. Preheat the oven to 200 °C (convection).
2. 2. In a bowl, mix crème fraîche with grated Gouda and eggs, and season with salt and pepper. Melt 1 tbsp butter in a pot over medium heat. Add the leek, sprinkle with a pinch of sugar, and simmer for about 5 minutes. Then season with salt and pepper.
3. 3. Place the dough along with the baking paper on a baking sheet. The tomato sauce can be used for another purpose. Stir the crème fraîche cheese mixture into the leek and distribute it evenly on the dough. Bake the flammkuchen for approx. 18–20 minutes in the oven. Clean the bowl.
4. 4. Meanwhile, peel the shallots and cut them into very fine half-rings, sprinkle with salt, and let them soak in the water for about 5 minutes. Wash the tomatoes, halve them, and remove the stems. Then cut into thin slices.
5. 5. Whisk olive oil and balsamic vinegar well in a bowl and season with salt, pepper, and sugar. Fold in the tomato slices and shallots into the dressing.
6. 6. Take the leek cake out of the oven and cut into pieces. Arrange the pieces on plates and serve together with the tomato salad. Enjoy your meal!

Nutrition per serving

• kcal: 508
• Protein: 17 g · Fett/Fat: 30 g · Carbs: 41 g