Juicy sweet red cabbage tart for two

Ingredients for 1 servings:

• 150 g wholemeal spelt flour
• 1 pinch of salt
• 1 egg yolk
• 2 tbsp water
• 75 g margarine or butter
• 1 small jar of red cabbage, approx. 355 g
• 1 egg(s)
• 100 ml whipped cream
• 1 tbsp mixed herbs, frozen
• 50 g feta cheese
• n. B. Thyme, dried
• 15 g pine nuts
• Butter for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

for a 19 cm springform pan

First, mix all the dough ingredients with a dough hook, then shape into a ball by hand and chill for at least 1/2 to 1 hour. Grease a 19 cm springform pan. Roll out the dough and line the pan. Press the dough up to a height of about 3 cm along the edges of the pan. Drain the red cabbage and spread it in the springform pan. Whisk the egg with the cream, add the herbs, and pour the mixture over the red cabbage. Finely dice the feta and spread it on the tart. Season with thyme to taste and finally scatter the pine nuts on the tart. Bake at 180 degrees fan-assisted oven for 35-40 minutes, until the nuts and feta are golden brown. If the consistency is too runny, you can use another egg for the filling.