Sauerkraut – Bacon – Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dinner |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g low-fat quark
- 150 grams flour
- 4 tablespoon water
- 4 tablespoon oil
- 150 g bacon, mixed, diced
- 1 medium onion (s), finely diced
- 1 clove (s) garlic, crushed
- 800 g sauerkraut
- 0.5 teaspoon ½ caraway powder
- Salt and pepper, sugar
- 2 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 4 tomato (s)
- 200 g cheese, rated (Leerdamer Caractere)
Print Recipe
Pin Recipe Instructions
- Prepare a dough from quark, flour, water, oil and a pinch of salt. Knead until smooth, possibly adding oil or flour depending on the moisture of the quark. Shape into a ball, wrap in foil and let rest in the refrigerator for 1 hour.
- Leave the bacon crispy in a pan, add onion and garlic and sweat. Drain the sauerkraut, pick it up and add it. Add tomato paste and balsamic vinegar and season with salt, pepper, sugar and caraway seeds. Steam everything for 5-8 minutes and let cool down to just lukewarm. Do not put it on the floor while it is hot!
- Preheat the oven to 180 degrees. Grease a 28 cm springform pan a little, cover with the dough, form a 3 cm high rim. Prick the bottom several times with a fork. Spread the sauerkraut on the floor. Cut the tomatoes into slices and place them on top like tiles, then sprinkle the cheese on top. Bake for 20-30 minutes.
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