Tarte with goat cheese and white cabbage

Ingredients

Directions

1. 1

   For the dough, knead 200 g flour, salt, 100 g butter, egg yolk and 3 tablespoons of cold water into a dough. Wrap in foil and put in a cool place for about 30 minutes. Clean the cabbage and cut it into fine strips from the stalk. Blanch cabbage in boiling salted water for 5-8 minutes. Pour into a sieve and rinse with cold water.

2. 2

   Meanwhile heat 10 g butter for the sauce, stir in 1 tablespoon of flour and sweat for 1 minute while stirring. Add milk while stirring. Bring to the boil while stirring regularly and simmer for about 5 minutes. Roll out the dough on a floured work surface. Cut out circles (14 cm Ø) and place them in the greased and floured moulds, press them down and prick several times with a fork. Knead the remaining dough and repeat the process. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Cut half of the cream cheese roll into slices. Crumble the remaining cheese into the sauce. Mix well drained cabbage and sauce, spread into the pre-baked bases.

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Cut half of the cream cheese roll into slices. Crumble the remaining cheese into the sauce. Mix well drained cabbage and sauce, spread into the pre-baked bases. Cover each with a slice of cheese. Bake in the oven at the same temperature for another 15 minutes. Garnish with rosemary

4. 4

   Preparation time approx. 1 hour 15 minutes