Heike`s Red Cabbage Tart
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 100 g flour (whole rain)
- 1 pinch (s) salt
- 100 g quark (low-fat quark)
- 100 g butter
- 0.25 ¼ red cabbage, approx. 300 g
- 1 onion (s)
- sugar
- 200 ml broth
- 50 g sunflower seeds
- 4 sprigs thyme
- 1 egg (s)
- 100 ml cream and milk
- 100 g oat cream cheese
- olive oil
- Vinegar (red wine vinegar)
- Clove
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead a smooth dough from the flour, salt, quark and butter. Roll out and place in 6 small tart tins. Cut the red cabbage into strips.
- Chop the onion and sauté in butter. Add red cabbage, deglaze with vinegar and stock. Season, cook for about 15 minutes and let cool.
- Roast the sunflower seeds in a hot pan. Pluck the thyme from the stems. Mix the cream, milk and egg until smooth and season. Mix the red cabbage with the thyme and seeds, distribute on the tart dishes.
- Crumble the goat cream cheese over it, pour the egg milk and drizzle some oil over it. Bake in a hot oven at 200 ° C for about 20-25 minutes.
- Tip: This starter can also be prepared in a springform pan and then cut into pieces of cake.
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