Sauerkraut Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,255 cal. | (203 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 325 g | (280 %) | ||
| Carbohydrates | 203 g | (135 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.3 g | (71 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 14.5 μg | (73 %) | ||
| Vitamin E | 14.1 mg | (118 %) | ||
| Vitamin K | 179.3 μg | (299 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 27.1 mg | (226 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 447 μg | (149 %) | ||
| Pantothenic acid | 8.3 mg | (138 %) | ||
| Biotin | 109.3 μg | (243 %) | ||
| Vitamin B₁₂ | 9.2 μg | (307 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 3,106 mg | (78 %) | ||
| Calcium | 1,323 mg | (132 %) | ||
| Magnesium | 221 mg | (74 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 13.9 mg | (174 %) | ||
| Saturated fatty acids | 188.1 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 1,876 mg | |||
| Complete sugar | 46 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- 130 grams butter
- For the topping
- 1 small onion
- 1 tart Apple (such as Granny Smith)
- 70 grams diced Bacon
- 500 grams Sauerkraut (canned)
- 2 Juniper berries
- ½ tsp Caraway
- 1 bay leaf
- freshly ground peppers
- 150 milliliters dry white wine (or apple juice)
- In addition
- Pastry flour (for thework surface)
- Fat (for the pan)
- 5 eggs
- 200 milliliters Whipped cream
- 100 grams grated Cheese (such as Gauda)
Preparation steps
For the pastry: mix flour with salt, pile on work surface and make a well in the center. Whisk egg and add to the well, cut butter into small pieces and arrange around the well. Chop all ingredients with a knife until crumbly. Quickly knead with your hands into a smooth dough. Shape into a ball and wrap in plastic wrap, refrigerate for 30 minutes.
For the topping: peel onion and chop finely. Rinse and core apple, cut into thin stirps. Cook bacon in a pan, add onion and apple and saute briefly. Add sauerkraut and spices, season with salt and pepper and add wine or apple juice.
Simmer for about 20 minutes on low heat. Remove spices and drain well. Roll out pastry on a floured surface thinly and line greased tart with it, making an edge all around.
Whisk eggs with cream and season with salt, pepper and nutmeg. Spread cooled cabbage mixture on the pastry and pour egg mixture on top. Sprinkle with grated cheese. Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Serve warm.
