Summary

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

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Instructions

1. 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.
2. 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.
3. Whisk eggs, fresh goat cheese and milk together and season with salt and pepper.
4. 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.
5. A delicious mixed salad goes well with it!
6. If the tart is cut into 4 portions, each portion has: 496 kcal, 11 g protein, 29 g fat, 37 g carbohydrates.