Summary

Ingredients

For the dough:

• 250 g flour
• 60 g butter
• 0.5 ½ cup sour cream
• 1 egg yolk
• some water, cold
• 1 pinch (s) sea salt

For the filling:

• 0.5 ½ head pointed cabbage
• 6 slices Serrano ham

Moreover:

• 2 egg (s)
• 0.5 ½ cup sour cream
• some milk or water
• some butter for frying
• Sea salt and pepper

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Instructions

1. For the shortcrust pastry, knead the flour with cold butter, egg yolk, salt and sour cream. I use the mixer with a dough hook. Finally, add just enough cold water to sip until you get a nice, smooth dough. Normally shortcrust pastry should now be put in the cold, I`ve saved myself that.
2. Preheat the oven to approx. 180 degrees circulating air
3. Roll out the dough thinly and cut out 6 circles with a diameter of 12 cm. Fit these into the tartlet molds, forming a small edge at the same time. If necessary, cut out some decoration from the remains.
4. Pre-bake the tartlets for about 15 minutes at about 180 degrees. For me the dough was a bit blistered at times, but that doesn`t bother me. If you want, you can blind-bake under parchment paper and legumes.
5. In the meantime, cut the ham and the pointed cabbage into fine strips. First fry the ham in a little butter, then add the pointed cabbage and fry until it is almost done. Season with a little sea salt and pepper.
6. After pre-baking, brush the inside of the tartelettes with the remaining egg white and add the rest to the egg milk. For these, simply stir two eggs with the remaining sour cream and a little milk or water until smooth, add a little salt and pepper.
7. Spread the pointed cabbage with the ham on the tartlets and use a tablespoon to spread the egg milk from the center over the bottom.
8. Bake at about 180 degrees for another 20 minutes, until the egg milk has set.
9. Tip: I try to save calories and have therefore replaced half of the butter with sour cream in the shortcrust pastry. The dough becomes more crumbly if you take 125 g butter and let it rest in the refrigerator for about 60 minutes. I`ve tried both versions and I`m quite happy with the lighter and faster version.
10. For fast food, I always pre-baked the bases and frozen them in the chest. I also always freeze pointed cabbage sliced raw. Fast food can be conjured up from it in the truest sense of the word. Simply top it up frozen and put in the oven. So many small leftovers from vegetables, chicken, etc. can still be used in a tasty way. If you want to bake it with cheese, go ahead! The egg mixture can also be pimped with fresh herbs.