Sauerkraut Tart

For the dough, knead the flour with the butter, salt and cold water to form a dough. Wrap the dough in plastic wrap and refrigerate for 1 hour. Roll out the dough thinly on a little flour and place it in a tart pan (28 cm ø), forming a rim. Prick the bottom a few times with a fork. Pre-bake in the heated oven at 200 degrees for about 15 minutes.

For the filling, squeeze the sauerkraut and cut into small pieces. Cut the bacon diagonally into small strips and mix with the aniseed into the cabbage. Stir the eggs with the whipped cream and season with salt, pepper and freshly grated nutmeg. Place the cabbage on the pre-baked tart base form and pour the egg cream over it. Grate the cheese and sprinkle on top. Bake the tart at the same heat for another 45 minutes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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