Back in April I was on a savory kick in the baking project. After my attempts at Zwiebelkuchen had yielded varying results, I thought I’d give Lauchtorte, a savory leek cake, a try. It’s a similar idea to the onion cake, but I’m more of a fan of leeks, plus it didn’t involve any yeast so… easier, right? Famous last words.
I set out to make the Lauchtorte, whipping the ingredients for the crust together. Since the recipe called for 130 grams of butter and it’s sold here in pats of 225, I decided that was easy enough to eyeball, and tossed it all together while I got my leeks cooking.
I quickly encountered a problem when I tried to stuff it into the pan. Side note on the pan: I had been very excited that we somehow already had a fluted torte pan. Just another instance of BV already having everything when I moved in here… amazing. Again, famous last words. Anyway, here’s how my crust looked.
Not great. But I was already hungry and decided I was too far down the path to stop now, so on I pressed. I didn’t think my pastry was anywhere near deep enough to fit all the filling that was in the pan, but again, at this point there was no chance of getting it out of the tin so I improvised.
The Lauchtorte went into the oven, as BV stalked the kitchen, lured by the scent of bacon. It came out smelling great and looking not entirely terrible. However, due to the well around the edge of the torte pan, there was no chance of getting it out of the tin as instructed. Instead, we scooped as best as we could…
The filling tasted great, though it needed a bit more salt and pepper for my taste, but the crust was utter crap. Dry, crumbly, definitely wrong. Another try was in order, and a week or so later, I steeled myself for round two.
Key point: MEASURE YOUR BUTTER DUMMY. I don’t know what shenanigans are going on with the butter measurements and the package, but 130 grams of 225 looks like significantly more than what this dumb-dumb had eyeballed. This crust came together like buttery perfection. Looks how much nicer it looks!
I also was much more judicious with my leeks on the second bake. The first time I had left a fair amount of the dark green leaf in the mix, and this time I stuck to white and light green. My pan was still full, but much more manageably so, particularly after adding the bacon, cheese, and all the other ingredients.
I also upgraded the pan this time, going from the yes, fluted, but very wrong tin that SHOULD be used for a fruit tart, to a tin with a smooth and removable bottom. Observe…
This time the crust pushed right into the tin with zero extra effort required. It was amazing. And the filling was the exact perfect amount to fit inside. No extra dish required today!
The house filled with the same delicious aroma, but that wasn’t my concern. I couldn’t wait to see what the crust situation was going to be when it came out. A couple of minutes of cooling time and we gingerly removed it from the tin…
Are there cracks? Yes. Would Mary Berry wrinkle her nose at that? Probably.
But I don’t care. Much.
It held together, the bottom was fully cooked, and it came out of the tin perfectly and I wasn’t going to have to soak and scrub and soak and scrub the well on the other one again. Perfection.
In addition to the clean-up factor, the crust tasted much better this time too. It tasted much better, because of much butter, clearly. I’m okay with that, which means that henceforth I will be accurately measuring butter. Every time. In fact. BV told his parents that I wanted a digital scale for my birthday this year. I’ve been bugging him about this for awhile since ours is analog and not very accurate, so fingers crossed they find a decent one!