Pikante Winzertorte

Ingredients

• 300 g flour
• 21 g yeast (½ cube)
• 0.5 tsp Salt
• 1 egg
• 2 tbsp Vegetable oil
• 600 g leeks
• 40 g Butter
• 0.13 l vegetable broth
• 100 g bacon cubes
• 2 tbsp lemon juice
• salt, pepper (ground)
• Cayenne pepper
• 1 tsp freshly chopped marjoram
• 4 eggs
• 200 g crème fraîche
• 100 g grated Emmental cheese
• 2 tbsp chives rings

Instructions

1. 1.

   Dissolve the yeast in about 150 ml lukewarm water and knead with the remaining dough ingredients using the mixing hooks of a hand mixer until smooth. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Clean, halve lengthwise, wash and chop the leeks. Heat butter in a large pan, add bacon cubes and cook until crisp. Add leek pieces and sauté until translucent. Deglaze with vegetable broth and season with salt, pepper, lemon juice and cayenne pepper. Cook uncovered until liquid evaporates; let cool. Sprinkle chopped marjoram. Preheat oven to 200 °C (fan). Whisk eggs, crème fraîche and grated cheese together, seasoning with salt and pepper. Grease a springform pan.

3. 3.

   Roll out the dough on a floured surface and lay it in the pan, allowing the edge to slightly overlap. Mix the leeks into the egg‑cream mixture and fold in. Pour everything onto the dough. Tuck the edges over the filling lightly and bake for about 50 minutes until golden brown. Remove, sprinkle with chives, release from the pan and serve hot.