Friday, May 13, 2011

German Sauerkraut Tart (Sauerkrautkuchen)

I do not know a single sauerkraut dish I do not like. This easy to make German tart is perfect for a lunch or an appetizer.

1 sheet puff pastry, thawed
7 oz thick bacon, cut into peaces 
1 large onion, chopped
1 tbsp cumin
1 cup sauerkraut, rinsed and squeezed dry 
1/2 cup sour cream
2 eggs, lightly beaten
1 cup cheddar cheese, shredded 
Salt and pepper to taste

Preheat oven to 350 F. Line baking sheet with parchment  paper . Roll out the dough on a lightly floured surface, and transfer to the baking sheet. Poke the dough with a fork, to make holes.
Fry the bacon in a frying pan until crispy. Transfer to paper towels to drain, leaving 1 tbsp bacon fat in pan. Add onions and fry on medium heat until golden brown.
In a bowl beat eggs, sour cream, cumin, salt and pepper. Add cheese and mix well.
Arrange onions, bacon and sauerkraut on top of the dough, pour the egg mixture all over.
Bake for 30-35 minutes. Can be eaten hot or cold.

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