- Pack(s) of yeast dough 0.25
- Bacon bits 50 g
- Water 1.25 g
- Leek 200 g
- Vegetable stock 37.5 g
- Cream 62.50 g
- Eggs 0.75 pce
- Salt 1.50 g
- Curry powder 0.75 g
- Breadcrumbs, plain 7.50 g
- Grated cheese, ground pepper 37.50 g
Cut leek into small rings and blanch for short time. Put the rolled-out dough into the perforated baking tray and prick with a fork a few times. Sprinkle bread crumbs over the dough and then put the grated cheese on top. Mix all the ingredients for the topping with an egg whisk thoroughly.
Steam the bacon bits with water in the gourmet pan for about 5 minutes at 180 °C. Add the leek and cook with the stock, then leave to cool. Mix leek, bacon, and topping and put the whole mixture into the prepared baking tray.
Turn the funnel (indirect heat), insert the rack and place the baking tray in the middle of the grid. Close the lid and bake for about 30 minutes at 250 °C. Take out, allow to cool, take out of the tray and serve.
5 minutes at a medium setting with the lid closed