Summary

Ingredients

• 250 g flour
• 125 g butter
• 60 ml milk
• 2 egg yolks
• 4 egg (s)
• salt
• 1 onion (s)
• 1 apple
• 75 g bacon (breakfast bacon)
• 1 tablespoon clarified butter
• 1 can sauerkraut
• 0.5 teaspoon ½ caraway seeds
• pepper
• 125 ml white wine, dry
• 125 ml vegetable stock
• 200 g whipped cream
• 200 g cheese (e.. Emmentaler), rated

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Instructions

1. Knead the flour, butter, milk, egg yolks and salt into a smooth dough. Cover and chill for 30 minutes. Preheat the oven to 175 degrees.
2. Peel the onion, dice finely. Peel the apple as desired, quarter, core and cut into thin slices. Dice the bacon.
3. Heat the lard in a saucepan and leave the bacon in it. Add onion and apple, sauté for 5 minutes. Add the sauerkraut and caraway seeds, season with a little salt and pepper. Pour enough wine to just cover the surface. Let simmer for 20 minutes, add the stock if necessary. Drain the sauerkraut mixture in a sieve.
4. Roll out the dough, place in the greased dish and form an edge. Spread the cabbage on the dough. Whisk the cream and eggs, season with salt and pepper, pour over. Spread cheese on top. Bake the flan in the oven at 175 degrees for 35 minutes.