(*) For a baking tray or possibly a piefrom of 26 cm ø.
Mix flour and salt in a baking bowl. Add cold butter in flakes. Quickly grate between fingers until crumbly. Stir through cream and egg yolks and add. Quickly combine to form a smooth dough. Wrap in foil and leave to cool for about thirty minutes.
Clean the leek, removing the dark green parts of the stem. Cut the vegetables into thin rings.
Let the butter melt. Add the leek and sauté briefly. Add the white wine or Noilly Prat. Steam the vegetables for three minutes with the lid on and season. Pour into a sieve and drain.
Coarsely chop the basil. Mix with the eggs, sour cream, cream and Sbrinz.
Roll out the dough between plastic wrap a tiny bit larger than the pan and line the pan with it. Prick the bottom with a fork. Place leek vegetables and herb glaze on top. Sprinkle with bacon and pine nuts.
Meanwhile, bake the leek cake in the oven heated to 200 °C on the lowest rack for thirty to thirty-five minutes.
Our tip: Use a deliciously spicy bacon for a delicious touch!