Cabbage and Quail Egg Tart

Ingredients

for the dough:

Flour 100 g

Whole wheat flour 100 g

Butter 120 g

Salt 1 pinch

Baking powder 1 tsp

Egg 1

Water 2 tbsp

For the filling:

Cabbage 1

Onion 1

Dill 1 bunch

Celery (stalks) 2

Cheese 70 g

Sour cream 100 g

Salt to taste

Pepper to taste

Flour 1 tbsp

Quail eggs 10

Dough: Sift together the flours, baking powder, and salt. Place in a food processor along with the diced butter and process until crumbly. Add the egg and mix again. Then add water and knead the dough.

Roll out and place in the prepared tart pan. Prick the dough frequently with a fork. Place in a preheated oven (180°C) for 12 minutes. Set aside.

Filling: Finely chop the vegetables. Heat a couple of tablespoons of vegetable oil in a frying pan, add the onion and celery, and sauté over medium heat for a few minutes, until the onions are translucent. Add the cabbage, pour in a little water, cover, and simmer until softened. If the cabbage is young, this will take about 10 minutes.

Pour everything into a bowl (drain off any excess liquid first) and add a spoonful of flour. Add chopped dill and cheese and mix. Separately, beat the eggs lightly, add sour cream, and spices. Pour the egg mixture into the vegetable mixture and mix thoroughly again.

 Spread the filling evenly over the tart. Arrange the egg halves on top. Bake for another 30 minutes or until golden brown. Serve with sour cream.

Enjoy!