Sauerkraut tart

Ingredients for 4 servings:

• 250 g flour
• 100 g butter, cold or margarine
• 100 ml water, cold
• 1 tsp salt
• 1 tbsp vinegar
• 1 can sauerkraut
• 1 pack of smoked bacon
• 1 large onion(s)
• 6 large eggs
• 200 ml whipped cream
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

with bacon for the 28 cm springform pan

Base: Place all of the base ingredients in a sufficiently large bowl and knead into a smooth dough. Wrap the dough in cling film and chill for at least 30 minutes. Roll it out and place it in a greased 28 cm springform pan. Press the edges up slightly. Topping: First, drain the sauerkraut and finely dice the bacon. Quarter and slice the onion. Sauté the bacon and onions in a pan and then let it cool. Meanwhile, whisk together the eggs, cream, pepper, and salt. Add the sauerkraut to the egg mixture and finally stir in the bacon and onions. Spread the sauerkraut mixture on the tart base and bake the tart at 350°F (top/bottom heat) on the middle rack of a preheated oven for about 45 minutes. The tart is ready when the base is crispy and the egg is set. Enjoy!