Red cabbage tart with goat's cheese

Ingredients for 1 servings:

• 50 g hazelnuts, ground
• 200 g wheat flour
• 130 g butter, room temperature
• Fat and flour for the mold
• 500 g red cabbage, fresh
• 1 onion(s), red
• 150 ml red wine, strong or vegetable stock
• 40 g Sultanas, soaked in rum overnight
• 2 eggs
• 150 g goat’s cheese, natural
• 50 ml milk
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Quickly knead the hazelnuts with flour, 100g cubed butter, ½ teaspoon salt, and 4 tablespoons cold water until smooth. Grease a tart tin, dust with a little flour, and spread the dough into the tin. Chill for 1 hour. Meanwhile, trim the red cabbage and slice it into very fine strips. Peel and chop the onion. Sauté both in the remaining hot butter for about 4 minutes until translucent. Deglaze with port wine or stock, season with salt and pepper, and add the sultanas. Allow to cool. Whisk together the eggs, goat’s cheese, and milk and season with salt and pepper. Spread the red cabbage in the tin and pour the egg wash over it. Bake the tart in a preheated oven at 180°C (top/bottom heat) for about 40-45 minutes. Enjoy hot or lukewarm. Serve with a delicious mixed salad! If the tart is cut into 4 portions, each portion has: 496 kcal, 11 g protein, 29 g fat, 37 g carbohydrates.