Sauerkraut Tart

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.