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.