Brussels Sprout Tart

Ingredients for 12 servings:

• 500 g Brussels sprouts
• salt and pepper
• 1 onion(s), red
• 50 g lean ham cubes
• 1 sprig of sage
• 1 pack of quiche and tart dough (tart dough – refrigerated section)
• 60 g grated cheese (e.g. mountain cheese or Parmesan)
• 250 g crème fraîche, light
• 2 eggs, size M
• nutmeg
• 1 tbsp fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cook the Brussels sprouts in boiling salted water for about 5 minutes, drain well, and set aside. Halve the onion and cut into strips. Sauté the onions and diced ham in a non-stick pan for 3-4 minutes, then mix with the Brussels sprouts. Finely slice the sage leaves and add them. Press the tart dough into a greased tart pan (approx. 28 cm in diameter) and press it down to the bottom to form a rim. Sprinkle the base with 1/3 of the cheese. Spread the cabbage mixture on top. For the topping, whisk the crème fraîche with the eggs and season with salt, pepper, and nutmeg. Pour evenly over the cabbage and sprinkle with the remaining cheese. Bake the tart in a preheated oven at 200°C (180°C fan-assisted oven) for 30-40 minutes until golden brown.