Sauerkraut Tart in Filo Pastry
Ingredients
- Ingredients
- butter (for the mold)
- 2 onions
- 2 Tbsps olive oil
- 700 grams Sauerkraut
- ½ tsp ground Caraway
- 1 Tbsp sweet ground paprika
- 1 ½ tsps dried marjoram
- freshly grated Nutmeg
- salt
- freshly ground peppers
- 4 leaves Filo dough (about 36 cm diameter, approximately 14 inches)
- 60 grams melted butter
- 100 grams fresh grated Cheese (such as Tilsitter)
- 200 grams Quark
- 1 egg
- 4 Tbsps Natural yogurt
- 2 Tbsps Caraway
Preparation steps
Preheat oven to 200°C (approximately 390°F). Grease springform pan with butter.
Peel onion, chop finely and sweat in a pan of hot oil. Add herbs, spices and mix. Season with salt and pepper to taste and let cook for about 5 minutes. Drain any resulting liquid. Spread out dough sheets and sprinkle with water. With 2 sheets of dough cut into circles, each about 32 cm (approximately 12-1/2 inches) and 2 other sheets of dough into circles about 26 cm (approximately 10 inches). Line pan with a large circle of dough brushed with melted butter and cover with second large sheet of pastry.
Mix sauerkraut with cheese, quark and egg and season. Spread on dough evenly, fold edges over and cover with a smaller sheet of pastry (26 cm, approximately 10 inches). Brush with butter and cover with remaining dough sheet. Cover surface with yogurt, season with salt and pepper to taste and sprinkle with caraway seeds. Bake in preheated oven for about 30 minutes. Remove and serve lukewarm.
