John Myers
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Savoy Cabbage and Kasseler Tart
The perfect savoy cabbage and kasseler tart recipe with a picture and simple step-by-step instructions.
For the dough
- 200 g Flour
- 150 g Ice cold butter
- 10 g Sugar
- 1 Prices Salt
For covering
- 1 kilogram Savoy
- 1 teaspoon Salt
- 500 g Kasseler
- 200 g Creme fraiche Cheese
- 4 Eggs
- Pepper from the grinder
- Nutmeg
- 20 g Liquid butter
- Pour the flour on the work surface and make a well. Cut the butter or margarine into cubes and spread on the edge of the flour. Put sugar, salt, egg yolk and 2 tablespoons of ice water in the well. Quickly chop everything together with a large knife, then knead a dough with your hands. Wrap the dough in aluminum foil and let it cool in the refrigerator for at least 30 minutes. Then knead the dough again briefly and roll it out on a floured surface into a circle that is slightly larger than the shape. Roll out the dough over the pan, press it down and cut off any excess dough. Prick the dough several times with a fork and line with parchment paper cut to size. Then pour in the legumes to weigh down. These prevent the dough from baking too high. Then place in the oven preheated to 200 degrees (gas: 3) for 10 to 15 minutes (lowest rail). Then remove the peas and baking paper and bake for another 5 minutes so that the base can bake well. Before topping, let the tart cool down (goes relatively quickly).
- Remove the hard outer leaves from the cabbage, quarter the cleaned head of cabbage and pre-cook in boiling salted water for about 7 minutes (leave the stalk on to prevent the leaves from falling apart). Drain the Kohlvoertel well. It is best to place them on clean, double-layered tea towels and let them cool down well. Remove the smoked pork from the bone, cut into 1cm thick slices and then into strips. Spread the cabbage and Kassel slices in a circle on the tart base. Whisk the créme fraiche and eggs, season with salt, pepper and nutmeg, spread on the tart. Brush the vegetables with melted butter and then put them on the lowest level in the preheated oven for 40 minutes. Bake at 225 degrees (gas: 4)
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