Sunday cake with a twist: Savory sauerkraut meets apple, bacon and fresh watercress!
g g Mehl (Type 550)
Ingredients · Servings 4
- 200 g flour
- Salt
- 75 g Butter
- 100g cream cheese
- 1 Bio-No
- 100g streaky bacon
- 1 The neutral oil
- 200 g white onion
- 1 can of sauerkraut
- 1 apple
- 150 g sour cream
- 2 Bio-No
- Salt
- Pfeffer
- 100 g Brunnenkresse
- 8 radishes
- 5 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- Salt
- Pfeffer
- Zucker
- 1 shallot
- 4 slices of Italian cooked ham
Method · 2 h 20 min
- For the dough, mix flour and a pinch of salt in a bowl. Add butter, cream cheese, and egg. First, knead with the dough hooks of a hand mixer, then with your hands, until a smooth dough forms. Wrap in cling film and chill for 1 hour.
- Meanwhile, for the topping, dice the bacon into small cubes. Heat oil in a pan and fry the bacon over medium heat until crispy. Halve the onions and slice them thinly, add them to the bacon, and sauté until translucent. Remove from the heat. Drain the sauerkraut in a sieve, squeeze out the excess liquid, and mix it in. Wash the apple, dry it, core it, and dice it finely. Whisk together the sour cream and eggs, add them to the sauerkraut mixture along with the apples, and mix well. Season the mixture with salt and pepper.
- Roll out the dough into a circle (32 cm in diameter) on a lightly floured work surface. Line a greased tart tin with the dough and spread the sauerkraut mixture on top. Bake in a preheated oven at 200°C (Gas Mark 3, 180°C fan) on the lowest shelf for 45–50 minutes. Remove from the oven and let cool in the tin for 15 minutes.
- For the topping, pick over the watercress, removing any tough stems. Wash the cress and shake dry. Trim and wash the radishes, then slice them thinly using a mandoline. Whisk together the olive oil, vinegar, salt, pepper, and a pinch of sugar. Finely dice the shallot and add it to the vinaigrette along with the radishes.
- Remove the tart from the tin, top with ham and watercress. Drizzle with radish vinaigrette and serve immediately.
Bio-No (Class M)
streaky bacon (in one piece)
El El neutral oil (e.g. sunflower oil)
Can of sauerkraut (550g fill quantity each)
Apple (approx. 150 g)
Bio-Owner (Class M)
Slices of Italian cooked ham (thin)
Also included: Tart tin with removable base (28 cm Ø)
