Red cabbage tart

Ingredients for 3 servings:

• 250 g flour
• 125 g butter, cold
• 3 eggs
• 1 clove(s) garlic
• 1 onion(s)
• 300 g red cabbage
• 150 ml vegetable stock
• salt and pepper
• some cinnamon
• 1 tsp sugar
• 2 tbsp balsamic vinegar
• 150 ml cream
• 50 g cream cheese
• 100 g goat cheese
• 50 g almond sticks
• Butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

For the dough, knead the flour, butter, 1 teaspoon of salt, and one egg into a firm dough, then let the dough rest. Chop the red cabbage and onion (or garlic if desired) and sauté them in a little butter. Season with salt, pepper, cinnamon, sugar, and vinegar. Pour in the stock and sauté until the cabbage is almost cooked. Mix together the cream, cream cheese, and the remaining eggs. Grease a tart or springform pan with a little butter, spread the dough thinly, and pull it up the sides. Cover the base with the cooked red cabbage and pour over the egg and cream mixture. Top with slivered almonds and slices of goat’s cheese. Bake the tart for 40 minutes at 160°C fan-assisted oven or 180°C conventional oven.