Cabbage Sprout Tart

Prepare the dough, which must rest for an hour to lose its elasticity and become crumbly. To do this, quickly mix salt, butter in flakes, flour and the egg to a dough (best with your hands, they are faster clean than the food processor). Shape into a ball, then press flat on the surface to form a patty and finally wrap in a plastic bag or cling film. Chill.

Meanwhile, clean the cabbage sprouts and score them crosswise, blanch in salted water for just three minutes and rinse.

In a frying pan with an ovenproof handle or an ovenproof baking dish (must have a closed bottom because of all the butter, so don’t use a cake pan), melt the butter and caramelize the sugar in it. Season with cayenne pepper and nutmeg.

Layer the blanched cabbage sprouts close together, rounded side down, in the dish. Evenly distribute walnuts between them and sauté for two more minutes until soft.

Meanwhile, roll out the dough, the top of the dough should be a tiny bit larger than the diameter (24 cm) of the mold.

Spread it out on the cabbage sprouts, pulling the edge down into the mold all around – creating a small rim. Now place the mold in the oven heated to 200 °C and bake for about 20 minutes, until the top of the dough has turned golden brown.

Allow to rest for a few minutes before turning the tart out of the pan. To turn it out, use a

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