Italian Leek Tart with Marsala

Dough (alternatively: basic recipe shortcrust pastry for quiche, see recipe): Put flour in a suitable bowl, make a bulge. Lightly whisk the egg and form into the indentation, stir cold water with salt, also form into the indentation. Put fat in flakes on the edge, from the center quickly chop and knead with the back of a knife to form a smooth dough. Chill for 30 minutes before rolling out.

Clean leeks and cut into finger-thick rings. Rinse rings thoroughly in salted water, drain well. Heat clear soup and wine. Steam the leeks for 10 minutes over medium heat with the lid closed. Drain the clear soup (perhaps use it for a soup), drain the leeks.

Melt butter, add Marsala and leeks, cook for 5 min, turning, remove leeks. Rinse the raisins and add to the Marsala stock form, heat briefly. Season the leek with salt, pepper and sugar.

Roll out the prepared dough, place in a greased tart springform pan, slightly press up the edge. Sprinkle the raisins over the dough base. Spread the leek evenly on top. Cut ham into cubes and spread evenly over leeks.

Sprinkle with grated cheese, pour the beaten eggs over the top and place the mold on the spot in a well-heated oven.

Bake at 200 to 220 degrees for 35 to 45 minutes. Serve hot.

Tip: It is best to use your favorite ham – then sch

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