For the shortcrust pastry, mix all ingredients together and work into a smooth dough. Roll out thinly and line a cake tray or a cake tin (26 cm Ø) with the dough. Bake briefly in the preheated oven, but the dough should not take on color. Cut the leeks or onions into rings and sauté in butter or oil (or fry together with the bacon cubes without butter). Allow to cool. Then mix with all ingredients and season to taste. Spread the mixture on the dough and bake at about 165 °C for 30-35 minutes.Variations: As for the topping, it can be modified as desired, such as adding garlic, fresh herbs, diced ham, steamed mushrooms, spinach or diced white cabbage. Serve with herb sauce.
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