Ingredients
1 cake for 4 people
1
Round rolled-out pie or puff pastry
500g
Sauerkraut, cooked, drained
300g
Gruyère cheese, mountain cheese or a mix
1dl
Light cream
1dl
Milk
2
Eggs
A little salt, since the cheese already adds salt
Freshly ground pepper
Nutmeg
Paprika
Preparation
Preheat the oven to 185°C top/bottom heat. Place the pastry dough in a tart pan, press the edges down and prick the base with a fork.
Squeeze the sauerkraut well so the liquid comes out, then spread it over the dough. Sprinkle the cheese on top.
Mix together the cream, milk and eggs, season with a little salt, pepper, nutmeg and paprika, and pour over the filling. Bake the tart on the lower rack for 35–40 minutes until golden brown and serve warm.
