Sauerkraut tart with beetroot dip

Preparation

• 1
  Roast the caraway seeds in a pan without fat and crush them in a mortar. Knead a dough from the ingredients listed, add caraway seeds and chill for 30 minutes.
• 2
  Squeeze out the sauerkraut very well and chop it roughly. Mix with diced onion and parsley. Whisk together the sour cream, eggs and Cologne flakes, mix into the sauerkraut and season with salt, pepper and nutmeg.
• 3
  Roll out the dough, place it in a greased springform pan (Ø 26 cm) and form an edge. Prick the bottom several times. Spread the sauerkraut on top and bake in the preheated oven.
• 4
  Grate the cheese and spread it over the cake after 20 minutes of baking. Top/bottom heat: 220 °C Circulating air: 200 °C Baking time: approx. 30 minutes Preparation time: approx. 45 minutes
• 5
  A dip made from: 150 g pureed beetroot (cooked), 40 g horseradish (fresh or jar), 2 tbsp sour cream, salt, pepper, sugar goes well with the sauerkraut tart.