Sauerkraut tart

Ingredients for 1 servings:

• 200 g flour
• 100 g cream cheese
• 75 g butter, soft
• 1 egg(s)
• 1 pinch of salt
• 1 can sauerkraut, approx. 500 – 550 g
• 1 fennel bulb(s)
• 1 onion(s)
• 80 g mountain cheese, grated
• 100 g cream cheese
• 60 g sour cream
• 40 ml vegetable stock
• 3 eggs
• 2 tomatoes
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

vegetarian, for a tart tin or a 26 cm springform pan

For the dough, knead all the ingredients together thoroughly until you have a smooth dough. Wrap the dough in cling film and chill for half an hour. In the meantime, prepare the filling. Drain the sauerkraut in a sieve, finely grate the fennel bulb, and finely dice the onion. Mix the sour cream, vegetable broth, cream cheese, cheese, onion, eggs, salt, and pepper, then stir in the sauerkraut and fennel. Preheat the oven to 200°C (top/bottom heat). Grease a tart pan or 26cm springform pan with butter, roll out the dough on a floured surface, and place it in the baking pan, pulling up an edge. Spread the filling over the dough. Cut the tomatoes into pieces and arrange them on the tart. Bake the tart in the preheated oven on the middle rack for about 50 minutes. If you like, you can also fold in some bacon and top the tart with cheese.