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Author Notes: In the past, I never really cared for cabbage, but I've been all over it this winter because I came across some really great cabbage recipes that showed me that cabbage can taste a lot better than the mushy stewed cabbage I had growing up. And on top of that, I love that cabbage is really healthy and economical. This particular tart is a result of having a several-week-long craving for a reuben with no chance to get one - this was the closest I could make at home. No russian dressing, though (that just didn't seem too appealing in a tart). —VanessaS
tablespoons cold butter, cut into 1/2 inch cubes
3 to 5
tablespoons cold water
tablespoon olive oil
ounces pancetta, cut in 1/4 inch dice
large onion, cut in half and then cut into 1/4 inch slices
cloves of garlic, minced
head of cabbage, cored and finely shredded
teaspoon caraway seed, freshly ground
ounces gruyere, grated
- Put the flour and salt in a food processor and process for a few seconds. Add the butter and pulse until the mixture looks like coarse cornmeal. Add the water 1 tablespoon at a time, pulsing briefly in between, until the dough starts to form in large clumps. Form the dough into a ball, wrap in plastic wrap, flatten into a disk and refrigerate for at least an hour.
- Preheat the oven to 375. In a large non-stick skillet, heat the olive oil over high heat. Add the pancetta and cook until it just starts to take on a little color, about 5 minutes. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about another 5 minutes. Add the cabbage and cook stirring frequently, until starting to brown, about 10 minutes. Turn the heat to medium and cook another 5 minutes, until the cabbage and onions start to look caramelized and the pancetta cubes are brown and crispy. Stir in the caraway and turn off the heat.
- On a floured surface, roll out the dough into an approximately 15 by 10 inch oval. Line a baking sheet with parchment paper and gently transfer the dough to the baking sheet. Spread the cabbage mixture over the dough, leaving about a 1 inch border. Top the cabbage with the grated cheese and fold the dough border up over the cabbage mixture.
- Bake the tart for about 30 minutes, until the edges are golden. My oven is old and starting to get problematic, so the timing may be a touch shorter in a more functional oven.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)