Potato Leek Cake

Ingredients

• 300 g whole wheat flour
• 2 tbsp whole wheat flour (for dusting)
• Salt
• 130 g cold butter
• 80 ml apple juice
• 1 bunch Leek
• 1 sour apple (e.g. Boskoop)
• 3 sprigs thyme
• 1 tbsp Olive Oil
• Pepper
• 200 g savory mountain cheese (45% fat in milk)
• 600 g firm boiling potatoes (cooked; from previous day)
• 3 eggs
• 200 g double cream
• 30 g hazelnuts (2 tbsp)

Instructions

1. 1.

   Mix flour with 1 tsp salt. Cut 125 g butter into small cubes and knead with apple juice into a smooth, supple dough. Shape into a ball, wrap in a damp cloth and refrigerate for at least 30 minutes. Line the bottom of a springform pan with baking paper and grease the edge with the remaining butter.

2. 2.

   Meanwhile, clean leeks, wash thoroughly and cut into fine strips. Wash apple, quarter, remove core, cut quarters into thin slices. Wash thyme, shake dry, pluck leaves. Heat oil in a pan. Sauté leek in medium heat while stirring for about 5 minutes. Add apple slices and sauté for 3 minutes. Season leek-apple mixture with salt, pepper and thyme. Grate mountain cheese coarsely. Peel potatoes and cut into thin slices.

3. 3.

   Shape 2/3 of the dough into a ball and roll out on a floured surface into a circle (32 cm Ø). Line the springform pan with it, forming a rim of 3-4 cm high. Layer half of the potatoes, season with salt and sprinkle with some cheese. Spread leek-apple mixture on top and also sprinkle with cheese. Layer the remaining potatoes and sprinkle with the remaining cheese.

4. 4.

   Whisk eggs with cream, season with salt and pepper and pour over the filling. Roughly chop hazelnuts and knead with the remaining dough into crumbs. Sprinkle crumbs over the cake and press lightly. Bake potato leek cake in a preheated oven at 180 °C (conventional oven 160 °C; gas: level 2-3) for about 45 minutes.