Tarte Rustique with red cabbage

Ingredients for 2 servings:

• 200 g spelt flour type 630
• 75 g butter
• 25 g olive oil
• ½ tsp salt
• 1 egg(s)
• ¼ head red cabbage, sliced ​​or finely chopped
• 1 onion(s), finely diced
• ½ apple, chopped
• 1 tbsp sugar
• 1 shot of vinegar
• 50 ml red wine
• 50 ml water
• 1 bay leaf
• salt and pepper
• 1 handful of bread rolls, diced
• 100 g crème fraîche
• 1 egg(s) for brushing

Instructions

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

Knead a shortcrust pastry from spelt flour, butter, olive oil, 1 egg, and salt. Let it rest in a cool place for about 30 minutes. In the meantime, sauté the onion in a little oil, then caramelize it with the sugar and apple. Deglaze with vinegar. Add the red cabbage, salt, pepper, bay leaf, red wine, and water, stir, and simmer covered for about 30 minutes until soft. Let it cool slightly, then stir in the breadcrumbs. Preheat oven to 180°C (top and bottom heat). Roll out the shortcrust pastry on baking paper into either one large circle or two smaller circles about 4 mm thick. Spread the red cabbage mixture in the center, leaving a few cm of space at the edges. Spread the crème fraîche in small piles on the red cabbage. Fold the edges up over the mixture. Brush with egg. Bake in a hot oven for about 30 minutes.