John Myers
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Red Cabbage Tart with Herb Dip
The perfect red cabbage tart with herb dip recipe with a picture and simple step-by-step instructions.
dough
- 100 g Spelled flour
- 100 g Ice cold butter
- 100 g Lowfat quark
- 0,5 tsp Salt
filling
- 1 piece Onion
- 15 g Butter
- 600 g Fresh red cabbage
- 25 g Red wine vinegar
- 150 ml Water
- 15 g Sugar
- 2 tsp Salt
- 1 pinch Pepper
- 1 pinch Thyme
- 1 pinch Ground cloves
- 150 g Goat cream cheese
- 50 g Sunflower seeds
Egg milk
- 50 g Milk
- 50 g Cream
- 2 piece Eggs
- 0,5 tsp Salt
Herb
- 250 g Lowfat quark
- 50 g Cream
- 1 bunch Herbs
dough
- For the dough, work the spelled flour, butter, low-fat quark and salt into a dough and chill. Roll out the dough with a little flour and place in a greased tart pan and pull up the edge.
filling
- For the filling, peel and dice the onions and sauté in butter. Clean the red cabbage, slice it very finely and add it together with the other ingredients – cook for about 20 minutes over high heat, stirring constantly. Then let it cool down. Spread the red cabbage on the dough in the tart pan.
Egg milk
- Mix the ingredients for the egg milk well. Pour the egg milk over the red cabbage and spread the fresh goat cheese in flakes over it. Bake in the preheated oven at 200 ° C on the middle rack for about 25-30 minutes. Spread the sunflower seeds on top.
Herb
- For the herb dip, mix the low-fat quark with the cream, wash the herbs, shake dry and finely chop – stir into the cream quark. Serve with the red cabbage tart.
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