Sauerkraut Tart with Curried Lentils
Ingredients
- For the curried lentils
- 200 grams Red Lentils
- 3 Tbsps finely diced carrots
- finely diced Celery (3 tbsp)
- finely diced Leeks (3 tbsp)
- 1 garlic clove
- 200 milliliters Vegetable broth
- 1 onion (finely chopped)
- 1 Tbsp butter
- 1 tsp mild Curry powder
- salt
- freshly ground peppers
- For the sauerkraut
- 400 grams Sauerkraut
- 1 onion (finely chopped)
- 1 Tbsp butter
- ½ cup dry white wine
- 125 milliliters Vegetable broth
- 1 tsp Caraway
- salt
- freshly ground peppers
- 700 grams Puff pastry dough (frozen)
- 4 eggs
- 200 grams Whipped cream
Preparation steps
Thaw the puff pastry.
For the curried lentils: Melt the butter in a large saucepan and sweat onion until softened. Add the diced vegetables and sauté until softened. Add the minced garlic, broth and rinsed lentils. Cover and simmer for about 10-12 minutes. Remove from the heat and let cool.
For the sauerkraut: Melt the butter in a saucepan and sweat the onion until translucent. Stir in the drained sauerkraut and sauté briefly. Add the wine, broth and cumin, season with salt and pepper, cover and simmer for about 45 minutes.
Roll out 1 sheet of puff pastry and use to line a baking sheet.
Separate 2 eggs. Whisk the egg whites until stiff then spread over the tart base. Bake for 20 minutes then let cool.
Roll out the remaining dough and cut into 1 cm (approximately 1/3 inch) wide strips.
Drain the lentils through a sieve, mix in the curry and season with salt and pepper. Spread over the tart base and top with the drained sauerkraut.
Whisk the remaining whole eggs and cream together and pour over the sauerkraut. Arrange the puff pastry strips over the tart in a lattice pattern, brush with the beaten egg yolks and bake in a preheated oven (180°C) (approximately 350°F) for about 35 minutes.
