Heike's red cabbage tart

Ingredients for 6 servings:

• 100 g wholemeal flour
• 1 pinch of salt
• 100 g low-fat curd cheese
• 100 g butter
• ¼ red cabbage, approx. 300 g
• 1 onion(s)
• e.g. salt and pepper
• n. B. sugar
• 200 ml broth
• 50 g sunflower seeds
• 4 sprigs of thyme
• 100 ml cream and milk
• 1 egg(s)
• 100 g goat’s cheese
• olive oil
• Red wine vinegar
• clove(s)

Instructions

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

great starter for Christmas

Knead the flour, salt, quark, and butter into a smooth dough. Roll out and place in 6 small prepared tart tins. Slice the red cabbage. Chop the onion and sauté in butter. Add the red cabbage and deglaze with vinegar and stock. Season to taste, cook for about 15 minutes, and let cool. Toast the sunflower seeds in a hot pan. Remove the thyme from the stems. Whisk together the cream, milk, and egg until smooth and season. Mix the red cabbage with the thyme and seeds, and divide between the tart tins. Crumble the goat’s cheese over the top, pour over the egg wash, and drizzle with a little oil. Bake in a preheated oven at 200°C (top/bottom heat) for about 20-25 minutes. Tip: This starter can also be prepared in a springform pan and then cut into tart slices.