Fine savoy tart

Name: Fine savoy tart
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 250 g + some flour; 25 g crushed almonds; 7-10 Tbsp salt, pepper, nutmeg; 5 Eggs (Gr. M); 125 g cold butter/margarine; 750 g Savoy cabbage; 2 medium-sized onions; 100 g Lean triggered Kasseler cutlet; 1 TABLESPOON Oil; 200 g ripened cream; 7-10 Tbsp Grease; 2 TABLESPOONS Breadcrumbs; 50 g grated gouda; 1/2 bunch Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

250 g + some flour
25 g crushed almonds
7-10 Tbsp salt, pepper, nutmeg
5 Eggs (Gr. M)
125 g cold butter/margarine
750 g Savoy cabbage
2 medium-sized onions
100 g Lean triggered Kasseler cutlet
1 TABLESPOON Oil
200 g ripened cream
7-10 Tbsp Grease
2 TABLESPOONS Breadcrumbs
50 g grated gouda
1/2 bunch Parsley

Directions

1
Knead 250 g flour, almonds, approx. 1 tsp salt, 1 egg, fat in pieces and 1-2 tbsp ice-cold water first with the dough hooks of the hand mixer, then briefly with your hands until smooth. Cover the dough and leave to cool for approx. 30 minutes
2
Clean, wash and quarter the cabbage and cut into thin slices or large pieces. Peel onions. Chop onions and smoked pork finely. Fry them in hot oil and take them out. Fry the cabbage in the frying fat on both sides. Whisk sour cream and 4 eggs, season well
3
Roll out the shortcrust pastry on some flour round (approx. 36 cm Ø). Line a greased tart or springform pan (approx. 30 cm Ø) with the pastry, press up 3-4 cm at the edges. Prick the base several times. Sprinkle with breadcrumbs
4
Spread cabbage, smoked pork and onions on top. Pour the water over it. Sprinkle with cheese. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/gas: level 2) on the lowest shelf (gas: see oven manufacturer) for 50-60 minutes. Wash and chop the parsley and sprinkle over it