200g finely cut leek
2 chopped shallots
100g small potato cubes
200ml white wine
1 tbsp vegetable stock powder
1 sausage (from VAUD)
half a pot of cream
100 grated FROMART Gruyere Cheese
1 Bring leek, shallots, potatoes with wine and vegetable stock powder to boil.
Prick sausage several times with fork and spread over leek mixture.
Cover and steam on low for 20 minutes. Remove sausage.
Continue cooking leeks until the liquid thickens.
Peel sausage, cut half in 5mm thick slices, cut other half into small cubes.
Mix sausage pieces with leek mixture in a bowl, stir in cream, cover and leave to cool.
2 Roll out half the pastry and line cake tin, sprinkle 2 tbsp of Gruyere cheese over base, spread with sausage and leek mixture, sprinkle remaining Gruyere cheese on top.
Bake in preheated oven at 180C for 30 minutes.