Pointed cabbage tarts with bacon

Name: pointed cabbage tarts with bacon
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Dutch
Ingredients: 6 slices dough for savory pie (pack 10 slices, freezer), thawed; el sunflower oil; 100 g smoked bacon cubes 250 g; 1 onion shredded; 200 g cabbage in thin strips; 3 Eggs; 100 ml beaten cream 23% fat; nutmeg

A tasty Dutch recipe. The starter contains the following ingredients: meat, dough for savory tart ((pack of 10 slices, frozen), thawed), sunflower oil, smoked bacon cubes (duopak 250 g), onion (chopped), pointed cabbage (in thin strips), eggs, beaten cream (23% fat) and nutmeg.

Ingredients

Kitchen Stuff

muffin mold with 6 cavities, greased

Directions

Cover each cavity of the muffin mold with a slice of dough. Put the muffin mold in the refrigerator until use.
Preheat the oven to 200 ° C. Heat the oil in a frying pan and fry the bacon on low heat. Scoop out of the pan with a slotted spoon on a plate. Fry the onion for 2 minutes in the remaining bacon fat. Add the cabbage and let it sink in 4 minutes. If necessary, allow excess moisture to evaporate in the pan.
In a bowl, beat the eggs with the cream and stir in the pointed cabbage. Season with nutmeg and pepper and salt. Spread this mixture over the cavities of the muffin mold and sprinkle the bacon over the filling.
Put the mold on the rack in the middle of the oven and bake the tarts in approx. 20 min. Until done. Let cool and serve lukewarm.