John Myers
Contents
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Ingredients
For covering:
- 1 Egg
- 125 g Butter
- 2 tbsp Water
- 1 tbsp Black cumin
- 1,5 tbsp Sliced almonds
- 1,5 tbsp Grated Gouda
- 0,5 tsp Lemon zest, organic lemon
- 0,5 tsp Hickory smoked salt
- 1 tsp Curry powder
- 2 middle Red onions
- 3 small Shallots
- 1 tsp Butter
- 1 tsp Sugar
- 0,5 tsp Balsamic vinegar with orange
- 200 g Grapes green seedless
- 3 Discs Kat ham finely diced
For the cast:
- 150 g Sour cream
- 200 ml Cremefine for cooking
- 3 Eggs
- 100 g Crumbled feta cheese
- 2 tbsp Freshly squeezed lemon juice
- 0,5 tsp Honey liquid
- 1 tbsp Frozen herbs of Provence
- 2 tbsp Parmesan cheese
- 0,5 tsp Hickory smoked salt
- 0,5 tsp Lemon pepper
For gratinating:
- 80 g Grated Gouda
- 2 tbsp Sesame seeds
- 1 tbsp Black cumin
Aside from that:
- Some cling film
- Some fat for the shape
Instructions
- Knead the spelled flour, egg, butter, water, black cumin, almonds, Gouda, lemon zest and spices quickly to form a smooth dough. Shape into a ball, wrap in cling film and let rest in the refrigerator for about 40 minutes.
- While resting, peel the onions and shallots. Halve the onions and cut into strips, divide the shallots into rings. Heat the butter in a saucepan and sweat both in it until translucent. Add sugar and let caramelize while stirring. Deglaze with vinegar and let steep for 3-4 minutes over low heat, then remove from heat and let cool.
- Preheat the oven to 200 degrees (top and bottom heat). Wash the grapes and cut them in half. Set aside with the diced ham. For the topping, whisk together the sour cream, Cremefine, eggs, feta cheese, lemon juice, honey, herbs and Parmesan. Season with smoked salt and lemon pepper.
- Grease a tart pan (size 26) thinly. Roll out the dough thinly, place it in the mold and form an edge. Prick the dough several times with a fork.
- Spread the grapes on the dough with the cut side down. Then spread the diced ham on top. Finally pour the onion mixture over it.
- Spread the icing over the tart so that everything is covered. Sprinkle with cheese, sesame seeds and black cumin to bake. Bake in the oven for about 45-50 minutes until the tart is nicely browned. Let cool a little, then serve. A fresh salad of your choice goes with it.
Nutrition
Serving: 100gCalories: 381kcalCarbohydrates: 6.1gProtein: 10.7gFat: 35.1g
