Cabbage Tart

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 cup cold butter, cut into bits
• 2 large egg yolks, beaten lightly with 2 tblsps ice water
• 1 lb cabbage, cored and cut into â¼ inch strips
• 1 tablespoon butter
• 2 large eggs
• 1 large egg yolk
• 1/4 cup sour cream
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup heavy cream
• 1 teaspoon caraway seed
• 1/4 cup grated swiss cheese or 1/4 cup gouda cheese

Recipe

• 1 for pastry: in a large bowl, combine flour and salt; add butter and blend until mixture resembles coarse meal.
• 2 add yolk mixture and toss to incorporate liquid, adding more ice water if necessary, to form a dough.
• 3 gather into a ball, flatten slightly and chill, wrapped in wax paper, for 1 hour.
• 4 roll dough out to 1/8 inch thick round on lightly-floured surface.
• 5 fit into a 10 inch fluted tart pan with removable bottom and press it gently up sides to form an edge ¼ inch above the rim.
• 6 prick bottom of shell lightly with fork and chill shell for 30 minutes.
• 7 line with foil and fill with pie weights or dry beans.
• 8 preheat oven to 400f and back pastry in lower third of oven for 10 minutes.
• 9 remove foil and pie weights and bake shell 8-10 minutes longer, or until it is golden.
• 10 let it cool.
• 11 in boiling, salted water, boil cabbage for 5 minutes, or until it is tender.
• 12 drain and refresh, squeezing out excess liquid.
• 13 in a large skillet cook cabbage in butter over low heat, stirring, for 2 minutes, or until butter is absorbed, and season to taste.
• 14 transfer to a bowl and let cool.
• 15 preheat oven to 350f and position rack in center of oven.
• 16 in a small bowl whisk together the eggs, egg yolk, sour cream, salt and pepper and whisk in heavy cream.
• 17 spoon cabbage into shell and sprinkle with caraway seeds.
• 18 ladle cream mixture over it and sprinkle with cheese.
• 19 bake tart for 30 minutes or until just set.
• 20 let cool 10 minutes and remove rim.
• 21 serve warm or at room temperature.