for 8 person

Dough

200 g	brown flour
50 g	ground almonds
½ tsp	salt
80 g	butter, cold, cut into pieces
1 dl	water, chilled

Filling

500 g	cooked sauerkraut, drained
250 g	ricotta
2	red-skinned apples, cut into approx. 1 cm cubes
120 g	grated Gruyère
2	fresh eggs
a little	pepper

How it's done

Dough

Mix the flour, almonds and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Filling

Puree half of the sauerkraut with the ricotta in a blender. Add the sauerkraut-ricotta puree, the remaining sauerkraut and all the other ingredients in a bowl and mix.

Shape the base

Roll out the dough into a circle (approx. 34 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork, spread the filling on top.

Bake

Approx. 40 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly and serve warm.

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