Wholemeal tart with sauerkraut and minced meat
easy
75 mins
75 mins
Ingredients
- 1 medium onion
- 200 g Mixed minced meat with reduced fat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 can(s) (314 ml) Sauerkraut
- 50 g extra lean ham nuggetz
- 1/2 TEASPOON Caraway seeds
- 1/2 bunch Parsley
- 150 g ripened cream
- 2 Eggs (size M)
- 70 g Low-fat curd
- 2-3 TABLESPOONS Milk
- 2 TABLESPOONS Oil
- 100 g Wholemeal wheat flour
- 1 slightly heaped Tsp baking powder
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Flour
Directions
- 1
Peel onion and cut into thin rings. Fry the minced meat in a coated pan without fat until crumbly. Season with salt and pepper and remove. Put the onion, sauerkraut, ham and caraway seeds into the hot pan and fry for approx. 5 minutes, turning until lightly browned. Season to taste with salt and pepper. Mix with the mince and let it cool down
- 2
Wash parsley, shake dry and cut into fine strips. Mix sour cream, eggs and 3/4 of the parsley. Season with about 1/2 teaspoon salt and a little pepper. If necessary put it in a cold place
- 3
Grease a square tart mould with lift-off base (approx. 22.5 x 22.5 cm) and dust with flour. Mix quark, 2 tbsp. milk, oil and 1 pinch of salt. Mix flour and baking powder, add to the quark mixture and knead first with the dough hooks of the hand mixer, then with your hands to a smooth, supple dough. If the dough is too firm, add approx. 1 tbsp. milk
- 4
Roll out the dough to a thin square (approx. 27 x 27 cm) on a slightly floured work surface. Line the mould with the dough. Prick the dough base several times with a fork. Spread the minced sauerkraut filling on the dough. Pour the sour-cream mixture evenly over the dough. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Sprinkle with the remaining parsley
Nutrition Facts
370 kcal
20 g
21 g
26 g
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