Contents
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Ingredients
dough
- 150 g Flour
- 65 g Cold butter
- 1 Egg
- 1 pinch Salt
- Freshly grated nutmeg
cabbage
- 1 small Cabbage
- 2 Garlic cloves, finely chopped
- 1 tbsp Olive oil
- Salt
- Black pepper from the mill
- Espelette pepper
molding
- 100 g Goat cream cheese
- 100 g Sour cream
- 2 tbsp Milk
- 2 Eggs
- Salt
- Pepper
Otherwise
- 100 g Goat feta
- 1 tbsp Pink pepper, coarsely crushed
Instructions
dough
- Put the flour with the salt and some grated nutmeg in a bowl, make a well in the middle, beat the egg in there and distribute the butter in small cubes on the edge and then work it quickly with your hands into a smooth dough, the Wrap the dough in cling film and let it rest for an hour in the refrigerator.
cabbage
- Quarter the pointed cabbage, cut out the stalk and then cut into very fine strips. Heat the olive oil in a pan and then add the garlic and pointed cabbage and cook for a few minutes, then season with salt, pepper and pimento d'Espelette and allow to cool a little.
molding
- Mix the eggs with the milk, the goat's cream cheese and the sour cream until smooth and season with a little salt and pepper.
Assembly and finish
- Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, pull off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.
- Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now distribute the pointed cabbage well and pour over the top.
- Now cut the goat feta into cubes and sprinkle over them and then bake in the oven for 45 - 50 minutes. Then take it out and let it rest for about 5 minutes and then cut it and sprinkle some coarsely ground pink pepper over it.
Nutrition
Serving: 100gCalories: 310kcalCarbohydrates: 26.6gProtein: 8.1gFat: 18.9g