Small sauerkraut tart with grapes

Ingredients for 4 servings:

• 80 g flour
• 40 g low-fat curd cheese
• 40 g butter, soft
• 1 egg yolk
• Salt
• ½ small onion(s)
• 50 ml Prosecco
• 100 g sauerkraut (drained)
• 1 tbsp butter
• 1 tsp sugar
• ½ bay leaf
• 1 egg(s)
• 30 g sour cream
• 20 g cream
• 1 tbsp Prosecco
• salt and pepper
• 8 grapes, blue

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

from the October menu

For the dough, knead all the ingredients together. Wrap the dough in cling film and let it rest in the refrigerator for one hour. In the meantime, peel the onion, slice it very thinly, and sauté it in the butter until translucent. Dust with sugar and let it caramelize slightly. Add the sauerkraut and bay leaf and deglaze with the Prosecco. Season with salt and pepper and simmer over medium heat for about 30 minutes. Grease four mini tart tins with butter. Divide the dough into quarters. Roll out each quarter on a floured surface and line the tins. Spread the sauerkraut over the dough. For the topping, stir all the ingredients until smooth and season with salt and pepper. Pour evenly over the sauerkraut. Halve the grapes, removing the seeds if necessary. Place them cut-side up on the mini tarts. Bake at 180°C (fan oven) for about 20 minutes. Let cool slightly and remove from the molds. I like to serve them with cheese grapes. To do this, cut a slit into 12 grapes. This removes the seeds and some of the flesh. Place a small piece of cheese (I used Toma Morbido) into each one and bake at 180°C for 5 minutes.