Red Cabbage Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g flour
- 125 g butter, cold
- 3 egg (s)
- 1 clove garlic
- 1 onion (s)
- 300 g red cabbae
- 150 ml vegetable stock
- salt and pepper
- some cinnamon
- 1 teaspoon sugar
- 2 tablespoon balsamic vinegar
- 150 ml cream
- 50 g cream cheese
- 100 g oat cheese
- 50 g almond sticks
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- For the dough, knead the flour, butter, 1 teaspoon salt and an egg into a firm dough, then let the dough rest.
- Cut red cabbage and onion (garlic if desired) and sauté in a little butter. Season with salt, pepper, cinnamon, sugar and the vinegar. Pour in the broth and steam until the cabbage is almost cooked through.
- Mix the cream, cream cheese and the remaining eggs together.
- Grease a tart or springform tin with a little butter, spread the dough thinly in it and pull it up on the edge. Cover the bottom with the finished red cabbage and pour the egg-cream mixture over it.
- Top with almond sticks and slices of goat cheese.
- Bake the tart for 40 minutes at 160 ° C fan oven or 180 ° C top and bottom heat.
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