Sheet tart with sauerkraut
Ingredients for 2 people
Ingredients · Servings 2
- 1 roll of fresh puff pastry (Tante Fanny)
- 1 no
- 75g fresh cream
- 1 tsp mustard
- 300 g sauerkraut
- 0.5 call
- 0.5 smoked sausage
- 50 g grated mature cheese
- salt and pepper
Method · 25 min
- Preheat the oven to 200 degrees Celsius (top and bottom heat).
- Roll out the puff pastry. Score the dough slightly with a knife along the edges (approx. 1 cm) and prick holes in the dough with a fork. Brush the edges with a little egg yolk.
- Mix the crème fraîche with the mustard and season to taste with salt and pepper. Drain the sauerkraut and squeeze it out to remove as much liquid as possible.
- Spread the crème fraîche on the tart and distribute the sauerkraut over the tart.
- Slice the apple and smoked sausage and distribute them over the tart. Then sprinkle the aged cheese over it.
- Bake the sauerkraut sheet tart in the oven for 20-25 minutes until golden brown.
persons
Preheat the oven to 200 degrees Celsius (top and bottom heat).
Roll out the puff pastry. Score the dough slightly with a knife along the edges (approx. 1 cm) and prick holes in the dough with a fork. Brush the edges with a little egg yolk.
Mix the crème fraîche with the mustard and season to taste with salt and pepper. Drain the sauerkraut and squeeze it out to remove as much liquid as possible.
Spread the crème fraîche on the tart and distribute the sauerkraut over the tart.
Slice the apple and smoked sausage and distribute them over the tart. Then sprinkle the aged cheese over it.
Bake the sauerkraut sheet tart in the oven for 20-25 minutes until golden brown.
