Sauerkraut Munster Tart

Pastry:

  • 3 ½ cups flour
  • 4 oz. cold milk
  • 1½ sticks butter
  • ¾ teaspoon salt
  • 2 teaspoons sugar
  • 2 egg yolks

Make ahead so dough can chill. Mix all ingredients, knead gently, wrap in plastic wrap, chill at least 3 hours or overnight. This is a very rich crust.

For the bottom of tart:

  • 12 oz. sauerkraut
  • 12 oz. Munster cheese, cut into thin slices
  • 1 Tablespoon peanut oil
  • 2 Tablespoons butter
  • 1 shallot
  • some garlic cloves to taste
  • 6 oz. white wine
  • 3 Tablespoons water
  • 3 pinches of cumin
  • salt and pepper

For the egg custard:

  • 5 oz. crème fraiche
  • 7 oz. whole milk
  • 3 eggs
  • salt and pepper

Use a 10” diameter tart pan, 3” deep with removable bottom.

Preheat oven to 350 degrees F. 

Butter tart pan. Roll out pastry dough and fill pan. Prick the bottom of tart. Bake crust ‘blind’ (with pie weights or dry beans) for 15 minutes. Take out of oven

Rinse and drain sauerkraut. Heat oil in skillet, brown shallot and garlic. Deglaze with white wine. Add butter, sauerkraut, water, cumin, salt and pepper. Simmer slowly for 15 minutes to reduce liquid. Set aside to cool.

In a bowl, combine crème fraiche, milk, eggs salt and pepper. Beat briefly.

Fill tart with sauerkraut mixture (don’t add excess liquid if any), cover with Munster slices, add custard. Bake for about 45 minutes. The crust should be golden and the custard set. Unmold tart and serve warm. 

From Lonna’s recipe box - DonnaLonna Kitchen KHOI community radio www.khoifm.org.
Recipe adapted from Mes Tartes: The Sweet and Savory Tarts of Christine Ferber by Christine Ferber (Delicious! This tart is well worth the effort. Lonna – DonnaLonna Kitchen).