Mini Plumcake with Celery, Leek and Taleggio Cheese

Servings: 6
Prep time: 20
Cooking time: 20
  1. Cut the celeriac into rather small cubes and blanch for 5-7 minutes in lightly salted water.
  2. Peel and slice the leeks, including the green part, taking some ring aside for decoration. Sauté in a covered pan with the butter and a few spoonfuls of water, stirring occasionally. Drain the celeriac and add to the leeks, let flavour for few minutes. Complete with a sprinkling of salt, pepper, then remove from heat.
  3. Beat the egg with the milk, oil, a pinch of salt and pepper, then add the cheese cut into cubes, except some to decorate the plumcake. Mix in the end the mixture of the now cooled cooked vegetables.
  4. Mix in a bowl the flour with the baking powder, then gradually add the egg mixture, stirring quickly and with a certain energy.
  5. Distribute the mixture into 6 molds for mini plumcakes (or pies) lined with parchment paper, without filling them completely. Decorated the surface with the leek rings and the diced cheese kept aside and bake at 190 ° C for 20-22 minutes or until golden brown and puffy. Serve them warm.