Red Cabbage Tart with Goat Cream Cheese

Ingredients

• 200 g wheat flour Type 1050
• 130 g cold butter
• 1 egg yolk
• Salt
• 400 g red cabbage
• 1 Shallot
• 150 ml Vegetable broth
• 6 thyme sprigs
• 4 eggs
• 200 g heavy cream
• 200 ml Milk (3.5% fat)
• 100 g goat cream cheese
• Pepper

Instructions

1. 1.

   Sift the flour, cut 100 g of butter into cubes. Mix both with an egg yolk, 3–5 tbsp cold water and salt to quickly knead a medium-firm dough; chill in the refrigerator for 30 minutes.

2. 2.

   Clean the red cabbage, remove the core and shred it finely.

3. 3.

   Peel and chop the shallot; sauté it in the remaining butter over medium heat for about 3–4 minutes. Add the cabbage and deglaze with broth. Simmer for about 15 minutes until the liquid has evaporated. Remove from heat and let cool.

4. 4.

   Roll out the dough on a floured surface, place it in a pan, shaping a rim. Spread the cabbage over the base and arrange thyme sprigs on top.

5. 5.

   Whisk eggs with cream and milk, season with salt and pepper, then pour over the cabbage. Sprinkle crumbled goat cheese on top and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 40–50 minutes until golden brown.