Fine savoy cabbage tart

Name: Fine savoy cabbage tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 250 g Flour; 25 g ground almonds (without skin); 7-10 Tbsp Salt; 6 Eggs (size M); 125 g Butter or margarine; 1/2 (about 700 g ) Savoy cabbage; 750 ml Vegetable broth (instant); 2 Onions; 150 g detached pork chop; 1 TABLESPOON Oil; 200 g Schmand; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp freshly grated nutmeg; 2 TABLESPOONS Breadcrumbs; 50 g freshly grated Gouda cheese; 1/2 bunch Parsley; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

250 g Flour
25 g ground almonds (without skin)
7-10 Tbsp Salt
6 Eggs (size M)
125 g Butter or margarine
1/2 (about 700 g ) Savoy cabbage
750 ml Vegetable broth (instant)
2 Onions
150 g detached pork chop
1 TABLESPOON Oil
200 g Schmand
7-10 Tbsp freshly ground black pepper
7-10 Tbsp freshly grated nutmeg
2 TABLESPOONS Breadcrumbs
50 g freshly grated Gouda cheese
1/2 bunch Parsley
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Parsley

Directions

1
For the base, place flour, almonds, salt, 1 egg, fat in flakes and 1-2 tablespoons of cold water in a mixing bowl and knead with the dough hooks of the hand mixer. Then knead again with floured hands to a smooth dough. Roll out to a circle (31-32 cm Ø) on a floured work surface. Pour the dough into a greased, flour-spread tart mould with lift-off base. Carefully press down the rim slightly. Prick the base several times with a fork.
2
Put in a cool place for about 30 minutes. In the meantime, cut out the stem of the savoy cabbage a little. Cut the cabbage into slices and wash carefully (so that the slices do not fall apart). Put the cabbage into boiling broth and cook for 3-4 minutes. Carefully lift them out with a skimmer and let them drip off very well on kitchen paper. In the meantime peel and finely dice the onions. Cut the smoked pork loin into fine cubes. Heat the oil in a small pan, fry the onions until translucent, add the pork loin and fry briefly. Remove from the pan and drain well on kitchen paper. Mix the sour cream and the remaining eggs well with the whisk of the hand mixer. Season to taste with salt, pepper and nutmeg.
3
Cut the smoked pork loin into fine cubes. Heat the oil in a small pan, fry the onions until translucent, add the pork loin and fry briefly. Remove from the pan and drain well on kitchen paper. Mix the sour cream and the remaining eggs well with the whisk of the hand mixer. Season to taste with salt, pepper and nutmeg. Sprinkle the shortcrust pastry base with breadcrumbs, place cabbage on top in a fan shape. Sprinkle the onion-casserole mixture over it and distribute the custard evenly over it. Sprinkle with cheese. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) on the lower rack for 45-55 minutes. In the meantime, wash parsley, dab dry and chop finely. Remove the tart from the oven, sprinkle with parsley and serve garnished with parsley as desired
4
Sprinkle the shortcrust pastry base with breadcrumbs, place cabbage on top in a fan shape. Sprinkle the onion-casserole mixture over it and distribute the custard evenly over it. Sprinkle with cheese. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) on the lower rack for 45-55 minutes. In the meantime, wash parsley, dab dry and chop finely. Remove the tart from the oven, sprinkle with parsley and serve garnished with parsley as desired
5
With 6 people: