Cheesy Sauerkraut Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,813 cal. | (182 %) | ||
| Protein | 117 g | (119 %) | ||
| Fat | 269 g | (232 %) | ||
| Carbohydrates | 204 g | (136 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.4 g | (85 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 13.4 μg | (67 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 236.6 μg | (394 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 30.3 mg | (253 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 578 μg | (193 %) | ||
| Pantothenic acid | 8.3 mg | (138 %) | ||
| Biotin | 94.1 μg | (209 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 3,859 mg | (96 %) | ||
| Calcium | 1,619 mg | (162 %) | ||
| Magnesium | 267 mg | (89 %) | ||
| Iron | 12.8 mg | (85 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 15.8 mg | (198 %) | ||
| Saturated fatty acids | 158.4 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 1,726 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the tart dough
- 250 grams Pastry flour
- 125 grams butter
- 1 pinch salt
- 1 egg
- For the filling
- 2 onions
- 2 Tbsps butter
- 1 can Sauerkraut (520 grams drained) (approximately 18 ounces)
- 2 Juniper berries
- 1 tsp Caraway
- 1 bay leaf
- salt
- freshly ground peppers
- 125 milliliters dry white wine
- 4 eggs
- 200 milliliters Whipped cream
- 75 grams grated Cheese (such as Emmentaler)
- 100 grams Munster cheese
Preparation steps
For the dough: Combine the flour and salt, make a well in the center, add the egg to the center along with 50 ml (approximately 1/4 cup) water and sprinkle the chopped butter around the edges. Quickly mix until combined with a butter knife then knead until smooth. Shape into a ball, cover with plastic wrap and chill for about 30 minutes.
For the filling: Peel the onions, finely chop and sweat in butter until translucent. Add the sauerkraut, spices and bay leaf. Season with salt and pepper and pour in the wine. Simmer over low heat for about 10 minutes. Remove the bay leaf and juniper berries and drain well.
Preheat the oven to 180°C (approximately 350°F) convection.
Roll the dough out on a floured work surface thinly and use to line the tart pan. Whisk the eggs, cream and grated cheese together and season with salt and pepper. Spread the cooled cabbage mixture over the tart base, cover with the egg mixture and top with sliced Munster cheese. Bake until golden brown, around 45 minutes.
