Savoy cabbage tart with bacon
easy
120 mins
120 mins
Ingredients
- 300 g Flour
- 150 g Butter or margarine
- 9 Eggs (size M)
- 7-10 Tbsp Salt
- 1 Head Savoy cabbage
- 7-10 Tbsp (about 800 g)
- 1 (approx. 250 g) Vegetable Onion
- 150 g streaky smoked bacon
- 7-10 Tbsp white pepper
- 1 TEASPOON Caraway seeds
- 2 TABLESPOONS Breadcrumbs
- 1/2 l Milk
- 7-10 Tbsp grated nutmeg
- 50 g grated medieval
- 7-10 Tbsp Gouda cheese
- 7-10 Tbsp Parsley
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Mix flour, fat, 1 egg and 1/2 teaspoon salt to a smooth shortcrust pastry and refrigerate for about 30 minutes. In the meantime clean, quarter and wash the savoy cabbage. Cut out the stalk. Cut the savoy cabbage into strips.
- 2
Peel and slice the onion. Dice bacon and fry it in a pot. Add savoy cabbage and onion, deglaze with 1/8 litre water and braise for about 5 minutes. Season to taste with salt, pepper and caraway.
- 3
Roll out the dough on a floured surface (approx. 32 cm Ø). Grease a springform pan (approx. 26 cm Ø). Pour in the dough and press the rim. Sprinkle the dough base with breadcrumbs. Drain the savoy cabbage and fill into the tin.
- 4
Whisk remaining eggs, milk, salt, pepper and nutmeg. Pour evenly and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Garnish with parsley.
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