Herb Tart Cake with Walnuts Recipe

Tart recipe

Difficulty: light

Preparation: 15 minutes

Total time:  35 min

Calories: 598 kcal

Portion for: 4 people (2 adults and 2 children)


45 g walnut kernels (3 tablespoons)
200 g white cabbage (1 piece)
200 g pickled cabbage
5 tbsp. rapeseed oil
200 g low-fat quark
250 g wheat flour type 1050
1 tsp baking powder
120 g cream cheese (13% fat)

Kitchen appliances:

1 work board
1 large knife
1 vegetable slicer
2 large bowls
1 tablespoon
1 teaspoon
1 kitchen scale
1 hand mixer
1 baking paper
1 rolling pin
1 baking sheet
1 sieve


  1. For the herb tart cake with walnuts, chop walnuts with a large knife. Clean cabbage, wash and slice into thin strips.
  2. Drain the pickled cabbage in a sieve and cut it into small pieces. Mix in a large bowl with the strips of white cabbage and 2 tablespoons of oil. Season with salt and pepper.
  3. Put the cottage cheese, flour, baking powder, remaining oil and some salt in another large bowl. Add 3 tablespoons of water and knead with the dough hooks of a hand mixer to a smooth dough.
  4. Cut the baking paper to sheet size and place it on the work surface. Divide the dough into 2 portions. Roll out 1 portion of dough on the paper very thinly and pull on a baking sheet.
  5. Spread with half of the cream cheese, each half of the white cabbage-pickled cabbage mixture and walnuts distribute on it. Bake in a preheated oven at 200 ° C (circulating air: 180 ° C, gas: stage 3) on the bottom rail for about 10 minutes. Take out and from the remaining ingredients, in the same way, a second tart.

Nutritional value per serving:

Total Fat 19.8g 25%
Saturated Fat 1.4g 7%
Cholesterol 0mg 0%
Sodium 162mg 7%
Total Carbohydrate 34.5g 13%
Dietary Fiber 5.5g 20%
Total Sugars 9.9g
Protein 12.2g

Vital Substances:

Vitamin D 0mcg 0%
Calcium 119mg 9%
Iron 0mg 2%
Potassium 212mg 5%                                    


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