When I am home in Germany, I look forward to the supermarket trips to reacquaint myself with old friends.
The fantastic yogurt, the cheese and sausage selection, to name a few and I've always loved these little flats of fresh watercress available in spring time. A few snips add bright flavor to salads, garnish or whatever you like. The best part is the cost of about 1 euro.
I added the fresh watercress to the ingredients of this savory German tart to give it a pop of spring flavor.
Watercress aside, what I like best about this tart is that it is seasonally versatile. The blood sausage in the recipe is hearty enough for fall and winter. The apples give it a bit of sweetness. The spelt crust adds nice rustic flavor.
The recipe specifies German blood sausage or blutwurst. However, if German blood worst is hard to find at your local butcher or supermarket, feel free to substitute any blood sausage you can find. You could also use bratwurst for a lighter taste or if you are squeamish about eating blood sausage.
- 1+3/4 cups spelt flour
- 1 teaspoon salt
- 1 stick (1/2 cup) unsalted cold butter
- 3 tablespoons cold water
- 4 large eggs
- 1 cup heavy cream
- 3/4 cup creme fraiche
- 2 tablespoons Calvados (or any apple brandy)
- 4 tablespoons fresh watercress, divided
- salt and freshly ground pepper to taste
- 1/2 teaspoon ground nutmeg
- 2 sweet-sour apples
- 1 lb. German blood sausage
- 1/2 cup shredded gouda cheese
- Grease a 9-inch tart pan and set aside.
- Whisk the spelt flour together with the salt.
- Cut the butter into small pieces.
- Add the cold butter pieces and the water to the flour salt mixture.
- Use your hands or a stand mixer fitted with the dough hook to Knead everything into a smooth dough.
- Roll the dough out into a circle. Wrap the circle around the rolling pin and carefully transfer the spelt dough circle to the prepared tart pan.
- Fit the dough into the pan, crimping the edges evenly all around.
- Cover the pan with plastic cling film and place in the refrigerator.
- Chill the tart crust for 45 minutes.
- Preheat the oven to 350 degrees F.
- In a separate bowl whisk together the eggs, heavy cream, creme fraiche and Calvados.
- Whisk in 3 tablespoons of the fresh watercress.
- Season with salt and freshly ground pepper and ground nutmeg.
- Peel and core the apples and cut into small pieces.
- Peel the skin off of the blood sausage and cut the sausage into rounds.
- Remove the chilled tart crust from the refrigerator and discard the plastic wrap.
- Evenly distribute and apple pieces in the pie shell.
- Pour the creamy egg mixture into the pie shell.
- Arrange the blood sausage pieces evenly in the shell.
- Sprinkle the shredded gouda cheese over the top.
- Place the tart pan in the oven and bake for 45 minutes until the top is golden brown.
- Remove the tart from oven and garnish with the remaining tablespoon of chopped fresh watercress and serve.