Lauchorte

For 6 to 8 people as an entrée or possibly for 4 people as a main course.

1. spread out the puff pastry to defrost. Cut the leeks in half lengthwise and rinse thoroughly under running water, cut the white and light green into thin strips, the bacon slices as well.

2. fry the bacon in a frying pan, add two tablespoons of butter and stir-fry the leek strips for eight to ten minutes until soft, then cool.

3. preheat the oven to 225 °C. Thinly butter a shallow gratin dish about 30 centimeters in diameter. Place the puff pastry slices on top of each other again, roll out on a floured work surface with a rolling pin to a thickness of three millimeters, spread out the form with it, raising a rim. Overlap the dough a little. Mix the eggs with the whipped cream and season with salt, pepper and a little nutmeg. 4.

Spread the bacon and porridge mixture evenly on the dough and pour the egg and cream over it. Bake in the hot oven on the lowest rack for about half an hour.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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