• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

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  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

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  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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Sauerkraut Tart

4.0/5 rating 1 vote
  • Ready in: 30 minutes of prep, 35 minutes in the oven
  • Serves: 6
  • Complexity: medium
Sauerkrat Tart

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.

Ingredients

  • 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
  • TOPPING:
  • 1/3 cup of sour cream
  • 2 eggs slightly beaten
  • Salt and Pepper to taste

Directions

Tart

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.

Filling

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.

Completion

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.

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