– Wash the leek under a trickle of water (pull the leaves apart to remove the soil). Remove the green leaves (to keep for another recipe) and keep only the white part.
– Steam leeks for 10 minutes. Once cooked, cut into pieces.
– Wash and chop the parsley.
– Slice the olives.
– Blend the yogurt and olive oil in a food processor.
– Gradually add the eggs, then the flour and baking powder.
– Lastly, add the leek pieces, grated goat’s cheese, parsley and olives.
– Season to taste.
– Pour the mixture into a floured mould, and add the thin slices of tomato, herbes de Provence and olives on top.
– Bake for 40-45 min at 180°C.
– Serve warm with a salad.