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🍽️ Crispy Tartlets Stuffed with Red Cabbage and Goat Cheese

603 kcal · 30 min · 4 servings

Ingredients

• ground hazelnuts 50 g
• wheat flour, Type 405 200 g
• butter 125 g
• salt pinch
• red cabbage, fresh 500 g
• red onions 1 pc.
• dry red wine 150 ml
• vinegar 1 tbsp
• ground black pepper pinch
• raisins 40 g
• eggs 3 pc.
• goat cream cheese 200 g
• milk 75 ml

Instructions

1. 1. Put hazelnuts, flour, 100 grams of cold butter cut into cubes, half a teaspoon of salt, and 4 tablespoons of cold water into a bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. Grease eight tartlet molds with a diameter of 10 to 12 centimeters.
4. 4. Place the dough into the molds and press it out evenly.
5. 5. Place the filled molds in the refrigerator for at least one hour.
6. 6. Wash the red cabbage thoroughly and remove the outer leaves.
7. 7. Quarter the cabbage and cut out the hard core.
8. 8. Cut the cabbage into very fine strips or use a slicer.
9. 9. Halve an onion, peel it, and dice it finely.
10. 10. Heat 1 tablespoon of butter in a pan over medium heat.
11. 11. Sauté the red cabbage and onions in the pan for about 5 minutes.
12. 12. Deglaze the vegetables with red wine and vinegar.
13. 13. Season the mixture with salt and pepper.
14. 14. Simmer the cabbage, stirring occasionally, for another 10 minutes.
15. 15. Stir raisins into the finished cabbage.
16. 16. Set the cabbage aside to cool down.
17. 17. Preheat the oven to 180 degrees Celsius with top and bottom heat.
18. 18. Whisk eggs, goat cream cheese, and milk well in a separate bowl.
19. 19. Season the egg mixture with salt and pepper.
20. 20. Distribute the cooled red cabbage evenly over the tartlets.
21. 21. Pour the egg mixture over the cabbage in the molds.
22. 22. Bake the tartlets in the oven for about 40 to 45 minutes.
23. 23. Take the tartlets out of the oven and enjoy them hot or lukewarm.

Nutrition per serving

• kcal: 603
• Protein: 19 g · Fett/Fat: 39 g · Carbs: 41 g