Red Cabbage Tart with Fresh Goat Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g hazelnuts, round
- 200 g wheat flour
- 130 g butter, room temperature
- Fat for the shape
- 500 g red cabbae, fresh
- 1 onion (s), red
- 150 ml red wine, strong or vegetable broth
- 40 g sultanas, soaked in rum overniht
- 2 egg (s)
- 150 g fresh oat cheese, natural
- 50 ml milk
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Quickly knead the hazelnuts with the flour, 100 g diced butter, ½ teaspoon salt and 4 tablespoons cold water until smooth. Grease a tart pan, dust with a little flour and spread the dough in the pan. Chill for 1 hour.
- In the meantime, clean the red cabbage and slice it into very fine strips. Peel and chop the onion. Steam both in the remaining hot butter for about 4 minutes until translucent. Deglaze with port wine or broth, season with salt and pepper and add the sultanas. Let cool down.
- Whisk eggs, fresh goat cheese and milk together and season with salt and pepper.
- Spread the red cabbage in the pan, pour the egg milk over it and bake the tart in the preheated oven at 180 ° C for 40 - 45 minutes. Enjoy hot or lukewarm.
- A delicious mixed salad goes well with it!
- If the tart is cut into 4 portions, each portion has: 496 kcal, 11 g protein, 29 g fat, 37 g carbohydrates.
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