Summary

Ingredients

For the dough:

• 250 g flour
• 100 g butter
• 150 ml water

For the filling:

• 200 g oat cheese or feta cheese
• 500 g kale, fresh
• 1 handful cherry tomato (s)
• 5 egg (s)
• 1 cup cream, 200 g each
• 2 onions)

For the salad:

• 1 handful walnuts
• 1 large head lettuce, e.g. romaine or lamb`s lettuce
• 1 pomegranate
• 1 handful pumpkin seeds

For the dressing:

• 150 ml raspberry vinegar
• 1 teaspoon mustard
• 200 ml olive oil
• 1 teaspoon honey
• 1 pinch (s) salt and pepper

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Instructions

1. Knead all the ingredients for the dough and line a size 28 springform pan with them.
2. For the filling, finely chop the kale and fry in a pan, deglaze with water and remove from the pan again. Mix the eggs with the cream and season. Cut the cheese into cubes and halve the cherry tomatoes. When the cabbage has cooled, mix with the egg mixture and cheese. Put the filling on the dough, garnish with the tomatoes and bake at 180 degrees for about 1 hour.
3. Mix the raspberry vinegar with the mustard. Add olive oil (or walnut oil). Season to taste with honey, salt and pepper. Wash the lettuce and spinach and tear into bite-sized pieces, then place in a bowl. Roast walnuts in a pan and caramelize with sugar. Then let it cool down. Halve the pomegranate and remove the seeds from the meat by hand. Cut the onion into strips and sprinkle with the cooled walnuts, pumpkin and pomegranate seeds over the salad.