Egg Tart with Frankfurter Green Sauce

Mix the ingredients for the shortcrust pastry and knead until smooth. Rest in the refrigerator for about 1/2 hour with the lid closed. Spread a small tart springform pan with the shortcrust pastry, sprinkle with breadcrumbs and prick lightly with a fork.

Finely dice the cleaned and washed vegetables and lightly sauté in butter. Add the ham and bacon cubes and pink berries and mix everything together well. Season with iodized salt and ground pepper. Fill this amount into the tart springform pan.

Beat the eggs well in a baking bowl, fold in the milk or whipped cream if desired, and then pour over the vegetable mixture. Finally, sprinkle the grated Emmental over the tartlets form, and bake in the oven at a heat of about 180 C for about 20-25 minutes.

For the sauce, select all the kitchen herbs, rinse thoroughly and drain. Together with peeled onion weigh quite finely or possibly chop and pour into a large bowl. Mix with vinegar, oil, sour cream or crème fraiche and yogurt, season with salt and pepper. Cover and leave in a cool place for at least (!) 1 hour. Now roughly chop the hard-boiled eggs and fold in. Season again with salt, pepper and maybe a little sugar and let it sit for about 15 minutes.

For a simpler version here can event. Onions, vinegar, oil and the hard-boiled eggs can be omitted.

Remove the egg tarts from the stove. Cut into small cake

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