for 4 person

1	pastry dough, rolled into a circle
200 g	crème fraîche
250 g	cooked sauerkraut, well pressed
1	onion, cut into segments
1 tbsp	sugar
2 pinch	salt
a little	pepper
50 g	red chicory, cut into thin slices
100 g	Irish smoked salmon

How it's done

Place the cake dough with the baking paper on an oven tray and prick the pastry base firmly with a fork. Spread over half the crème fraîche and top with the sauerkraut. Sweat the onions with the sugar in a non-stick frying pan over a medium heat for approx. 3 mins., distribute over the sauerkraut, season.

Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Distribute the cicorino over the tart and place the salmon on top. Serve with the remaining crème fraîche.

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