Sauerkraut tarte flambée | Hengstenberg

Ingredients

• 30 g fresh yeast
• 500 g flour (type 405) + some for the work surface
• Approx. 150 ml lukewarm water
• 2 tsp salt
• 2 pinches of sugar
• 8 tbsp olive oil
• 1 pouch Mildessa Mild Sauerkraut (400 g)
• 4 onions
• 3 tbsp vegetable oil
• Salt, freshly ground pepper
• 1 package cream cheese (200 g)
• 1-2 tsp medium hot mustard
• Caraway seeds, ground
• 200 g smoked pork cold cuts (Kasseler)
• 100 grated cheese (e.g. Gouda)