400 g leek
50 g butter
2 sprigs of rosemary
Salt
Pepper
Nutmeg
1 tbsp butter
2 tbsp breadcrumbs
80 g butter
½ tsp cumin, ground
150 g plain flour
1 tsp baking powder
125 g Parmesan, grated
3 eggs
150 ml milk
50 g pine nuts
COOKING STEPS
Cut the leek in half lengthways, wash and cut into thin half rings. Sweat the leak in the butter. Pull the rosemary needles off the sprigs and add to the leek. Season the leek with salt, pepper and nutmeg. Allow to cool.
Grease the cake tin with butter and sprinkle the inside with breadcrumbs.
(Pre-)heat cooking space to 160 °C with Hot air humid
Mix the cumin, flour, baking powder, eggs, butter, milk and Parmesan to form a smooth mixture. Add the leek and turn the mixture into the cake tin.
Scatter the pine nuts over the top. Put the cake tin on the wire shelf in the preheated cooking space. Bake.
Put the pastry in
Hot air humid 160 °C for 45 Mins
