Savoy cabbage cake

Ingredients for 1 servings:

• 350 g wheat flour type 550
• 1 tsp salt
• 1 tsp baking powder
• 175 g margarine
• 1 egg(s)
• 4 tbsp water
• 150 g smoked bacon
• 1 large onion(s)
• some sunflower oil
• 1 small head of savoy cabbage, approx. 600 – 750 g
• 150 g cheese, grated
• 4 eggs
• 200 g sour cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

savory shortcrust pastry tart with savoy cabbage, bacon and cheese

Knead the flour, salt, baking powder, margarine, egg, and water into a smooth dough. Wrap the finished dough in foil and chill. Dice the bacon and onion. Cut the savoy cabbage into eighths, remove the stalk, and cut into fine strips. In a large, deep frying pan, fry the bacon in a little sunflower oil until crispy. Add the onion and fry. Add the savoy cabbage strips. Season with salt, pepper, and nutmeg and sauté with the lid closed until soft. Then let cool. Roll out the shortcrust pastry, place it in a greased 28 cm springform pan, and form a high rim. Whisk together the eggs and sour cream for the topping and season with salt, pepper, and nutmeg. Mix approximately 2/3 of the grated cheese and half of the egg and sour cream topping with the savoy cabbage and bacon mixture and spread evenly over the shortcrust pastry. Sprinkle the remaining cheese over the topping and pour the remaining egg mixture over the filling. Bake the savoy cabbage tart in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 50-60 minutes. About 15 minutes before the end of the baking time, cover the tart with aluminum foil to prevent it from overcooking. Tip: The shortcrust pastry and vegetables can be prepared the day before baking the savoy cabbage tart and stored in the refrigerator.