Brussels sprout tart with Mettwurst

Ingredients for 4 servings:

• 100 ml water
• 75 ml olive oil
• 1 packet of baking powder
• 1 tsp salt
• 300 g flour
• margarine
• 2 onions
• 4 cloves garlic, pickled
• 500 g Brussels sprouts from the jar
• 3 Mettwurst sausages
• 200 ml cream
• 4 eggs
• 1 tbsp, heaped mustard
• salt and pepper
• chili flakes

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

Knead the first 5 ingredients into a dough, adding the wet ingredients to the dry ingredients to prevent lumps. Peel and chop the onions, also chop the Mettwurst and sauté briefly with the onions. Drain the Brussels sprouts and halve the florets, slice the garlic. Mix the eggs, cream and mustard and season with the spices. Then grease a springform pan with margarine. Roll out the dough and place in the pan. Pull the edges up slightly. Spread the Brussels sprouts on the base, add the onions and sausage and fill with the egg cream. Preheat the oven to 200°C (fan oven) and bake the tart for approx. 30-40 minutes. Serve with lamb’s lettuce.