Sauerkraut and Munster Tart

This is a beautiful tart, the smell of it baking was intoxicating in the best possible way (when isn't the smell of melting cheese intoxicating?). Once again from Mes Tartes, by Christine Ferber and amazing tart. 

I adore sauerkraut, totally love it. It's the sourness that makes my nose sweat that I appreciate, and the weirdly dank (for lack of a better word) taste that I totally adore. This recipe due to all the cheese in it kind of dumbed down that sour sauerkraut experience and made it a rich, crispy, textural experience.  Really amazing tart, but very very rich. 

It is made from sauerkraut (I simply use Bavarian wine sauerkraut, add a finely diced onion that's been sautéed until tender in a bit of butter and olive oil, some juniper berries and a few caraway seeds and call it good. If you eat meat you can and should use speck, or double smoked bacon instead of the oil and butter - it imparts a wonderfully rich flavor). Then you slice up some munster cheese place it on top of the sauerkraut, make a simple egg custard and pour it on top. Bake and voila! An amazing savory tart. Delicious!

Someone made it at school using a stinky cheese (maybe an aged Munster), but man did that stink up the kitchen. All morning people were asking what died. When we got to try a piece however, it was utterly amazing. Stinky cheese = good cheese.