Cabbage Tart with Goat Cheese
Cabbage tart with goat cheese - An unusual savory cake with cabbage.
Healthy, because
Even smarter
Nutritional values
Red cabbage is good for our heart and circulation because it is rich in vitamin K, which makes our blood more fluid and prevents clots. In addition, the cabbage contains anthocyanins, which give the cabbage its red colour and put us in a good mood.
A light salad goes well with the tart. How about a winter lamb's lettuce, ideal for the red cabbage season (October to March). By the way, you can freeze the rest of the tarte cut into pieces and bake it again as required.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 282 kcal | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Roughage | 2 g | (7 %) | ||
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 285 mg | (7 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 145 mg |
Ingredients
- Ingredients
- 5 eggs
- 200 grams Pastry flour (with some extra for working the dough)
- 100 grams cold Margarine
- salt
- 400 grams Red cabbage
- 1 shallot
- 1 Tbsp Canola oil
- 150 milliliters Vegetable broth
- 6 sprigs thyme
- 400 milliliters
- freshly ground peppers
- 100 grams Goat cheese
Preparation steps
For the dough, separate 1 egg and set aside the white for later use. Sift the flour, and mix with small pieces of margarine. Knead with the egg yolk, 3-5 tablespoons of cold water and a pinch of salt to make a medium stiff dough. Wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, rinse and trim the cabbage. Remove the hard stem pieces and slice thinly with a sharp knife or mandoline. Peel and chop the shallot.
Heat oil in a pan. Sauté the shallot until soft over medium heat. Add the red cabbage and broth and simmer over low heat for about 15 minutes until the liquid has evaporated. Remove from the heat and allow to cool.
Roll out dough on a floured work surface, place in an ovenproof dish and form an edge. Distribute the red cabbage on the dough base. Rinse the thyme, shake dry, chop the leaves of 4 sprigs and spread on the base.
Mix the egg white with milk, season with salt and pepper, pour over the cabbage and sprinkle with crumbled goat cheese. Bake in a preheated oven at 220°C (200°C convection; gas mark 3-4) (approximately 425°F or 400°F convection) until golden brown, about 40-50 minutes. Garnish with remaining thyme and serve slices.
