Cabbage Tart with Cress Yogurt

Ingredients

• 200 g Flour
• 1 egg yolk
• 100 g butter
• 1 pinch salt
• butter (for the pan)
• 0.5 head cabbage
• 2 onions
• 200 g bacon cubes
• 1 tbsp butter
• 150 ml Vegetable broth
• 200 ml whipping cream
• 4 eggs
• Salt
• pepper (from grinder)
• nutmeg
• 80 g grated Bergkäse
• butter (for the pan)
• 2 Tomatoes
• 2 Spring Onions
• 2 tbsp garden cress
• 300 g yogurt
• 2 tbsp crème fraîche
• Salt
• pepper (from grinder)

Instructions

1. 1.

   For the dough quickly knead all ingredients with 2-3 tbsp cold water, shape into a ball, wrap in foil and refrigerate for about 30 minutes.

2. 2.

   Clean the cabbage, quarter it, cut out the core and slice into thin strips. Peel and dice the onions, then sauté with bacon strips in butter. Add cabbage strips and pour in broth. Cook until liquid evaporates, cabbage is tender but still firm. Let cool. Whisk cream with eggs and combine with cabbage mixture. Season with salt, pepper and nutmeg.

3. 3.

   Preheat oven to 180°C fan. Butter the quiche tin.

4. 4.

   Roll out dough and line the tin. Spread cabbage on the base, sprinkle cheese and bake in preheated oven for about 45 minutes until golden brown.

5. 5.

   For the dip wash tomatoes, quarter, seed and dice. Wash spring onions, trim and cut into rings. Mix both with cress, yogurt and crème fraîche, season with salt and pepper.

6. 6.

   Serve quiche with dip.