- For the topping
- 4 Eggs
- 1 small Cauliflower
- ½ Lemon
- 2 stalks Leek
- 150 grams Creme fraiche cheese
- 50 milliliters Apple juice
- 1 tablespoon Dill (chopped)
- freshly ground pepper
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add egg to the well and chop all ingredients with a knife until crumbly.
Quickly knead into a smooth pastry and shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
For the topping: divide cauliflower into florets and blanch in boiling salted water with corsely chopped lemon for about 4 minutes. Drain and rinse in cold water, drain well.
Rinse leeks and cut white and light green parts into rings.
Roll out pastry between 2 layers of plastic wrap and line greased pan with it, making an edge all around. Spread vegetables on pastry.
Whisk creme fraiche with apple juice, eggs and dill, season with salt and pepper. Spread vegetables with the mixture and bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Remove from the oven and serve.