Ingredients

500 g minced beef
500 ml cream
150 g bacon, diced
5 leek (s)
250 g gorgonzola
2 large onions
50 g herbs de Provence, fresh or frozen
3 tbsp butter
3 egg(s)
1 pack of puff pastry from the Cooling rack or frozen
some oil
salt and pepper
nutmeg
butter for the mold

preparation

Fry the minced meat in a pan with a little oil until it forms small crumbs (can be broken up with a whisk by applying light pressure. Be careful with coated pans).

Wash the leek, cut it lengthwise once and then cut it into half rings approx. 0.5 cm thick. Cut the onions into small cubes.

Sauté the leek, onions and bacon well in a pot with 3 tablespoons of butter. Then add the minced meat. Fill the whole thing with 500 ml of cream and let it warm up while stirring (do not boil).

Now the Gorgonzola is crumbled into small pieces and added. Stir the whole thing well until the Gorgonzola has melted. Now take the pot off the stove. After about 2 minutes, the eggs are added, stirring constantly. The whole thing is now seasoned with pepper, salt and a little nutmeg.

Now grease a springform pan with a little butter, line it with the puff pastry and fill it with the leek mince mixture. The edge of the puff pastry should be approx. 1 cm higher than the filling, this is completely sufficient.

The springform pan now goes into the oven at approx. 180°C. Whether preheating, circulating air or top/bottom heat is up to you.

Check the brownness after about 20 minutes. When the desired browning is achieved, remove the cake from the oven and let it rest for about 10 minutes. Then remove the edge of the springform pan. Can also be eaten very well cold.