Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: 30 minutes of prep, 35 minutes in the oven
- Serves: 6
- Complexity: medium
Recently, our friend Ernst Michel, raised in a traditional Swiss village, prepared an elaborate meal on our farm for 18 people. It integrated sauerkraut into numerous dishes such as kraut tarts, pork chops, roasted sausages and goulash. Here is one of his recipes.
- FOR TART:
- 1 cup of whole wheat flour
- 1tsp. salt
- 7 tbs. butter (melted)
- FOR FILLING:
- 1 tsp. oil
- 16 ounces of raw sauerkraut
- 1/4 cup of apple juice or 1 apple, finely grated
- 1 tbs. salt
- a pinch of nutmeg and pepper
- 1 tbs. sweet mustard
- 10 ounces of dry sausage (summer sausage or chorizo) 2/3 cut into small cubes and 1/3 sliced into thin diagonal pieces
- 1/3 cup of sour cream
- 2 eggs slightly beaten
- Salt and Pepper to taste
Mix flour and salt in a bowl. Add melted butter and water, stirring it all in at once. Mix to a smooth, firm dough; do not knead. Flatten dough in plastic wrap or in a plastic bag; cool for 1 hour. To form, roll out dough on a little flour to 1/4 inch thick and form edges. Place in a greased 12-inch pan. Prick dough with a fork several times.
Heat the oil in a heavy pan. Sauté sauerkraut in the oil, add the apple juice or grated apple, bring to a boil, reduce heat, and simmer for 5 minutes or so, until the liquid has evaporated. Add the sausage cubes and season with nutmeg and pepper.
Brush the pastry dough with mustard. Spread the sauerkraut mixture on the dough. Add the topping on top of the filling.
Arrange sausage slices on top. Bake in the 12-inch pan for approximately 35 minutes in the lower half of a preheated 425 °F oven. Serve while still hot.