Simple pointed cabbage tartlets with Serrano ham

Ingredients for 3 servings:

• 250 g flour
• 60 g butter
• ½ cup sour cream
• 1 egg yolk
• some water, cold
• 1 pinch of sea salt
• ½ head of pointed cabbage
• 6 slices of Serrano ham
• 2 eggs
• ½ cup sour cream
• some milk or water
• some butter for frying
• Sea salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Makes 6 small tartlets, each 12 cm in diameter

For the shortcrust pastry, knead the flour with cold butter, egg yolk, salt, and sour cream. I use a mixer with a dough hook for this. Finally, add just enough cold water a little at a time until you have a nice, smooth dough. Shortcrust pastry is normally supposed to chill at this point, but I skipped that. Preheat the oven to approximately 180 degrees Celsius (350 degrees Fahrenheit) fan-assisted. Roll out the dough thinly and cut out 6 circles with a diameter of 12 cm. Place these in the tartlet cases, forming a small edge. Cut out some decorations from the leftovers, if desired. Pre-bake the tartlets for approximately 15 minutes at approximately 180 degrees Celsius (350 degrees Fahrenheit). My dough was a little bubbly in places, but that doesn’t bother me. If you like, you can blind bake them under baking paper and pulses. In the meantime, cut the ham and pointed cabbage into thin strips. First, brown the ham in a little butter, then add the pointed cabbage and cook until it’s almost cooked through. Season with a little sea salt and pepper. After pre-baking, brush the inside of the tartlets with the leftover egg white and add the rest to the egg wash. To make these, simply beat two eggs with the remaining sour cream and a little milk or water until smooth, then add a little salt and pepper. Arrange the pointed cabbage and ham on the tartlets and, using a tablespoon, spread the egg wash over the bases, starting in the center. Bake at about 180 degrees Celsius for another 20 minutes, until the egg wash has set. Tip: I’m trying to save calories, so I replaced half the butter in the shortcrust pastry with sour cream. The pastry will be more crumbly if you use 125g of butter and let it rest in the refrigerator for about 60 minutes. I’ve tried both versions and am quite happy with the lighter and quicker version. For fast food, I always keep the bases pre-baked and frozen in the freezer. I also always freeze raw, finely shredded pointed cabbage. This is a truly fast-food dish. Simply add frozen toppings and bake. You can also use up lots of leftover vegetables, chicken, etc. for delicious results. If you want to top it with cheese, go ahead! The egg mixture can also be easily spiced up with fresh herbs.