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Author Notes: This is fussier than the things I usually make but worth it. I was looking for a way to use my new 10 inch porcelain quiche pan for a dinner tart and came upon a tart recipe by melissav (https://food52.com/recipes/9989-savory-mustard-tart-with-potatoes-and-chard) only I didn’t have any of the key ingredients – no semolina, no gruyere, no duck fat, not quite enough butter, no potatoes and no chard. However the method for the crust looked interesting and I thought I could riff on the technique using some bacon fat and rye flour. A cabbage filling with sausage seemed like the thing to go in a rye crust flavored with bacon fat. And it went very well indeed. Actually the bacon fat was so good here I wondered why it wasn’t a more common ingredient in savory crusts. (I looked up “bacon fat tart crust” online and found a number of reminiscences to the effect that “my gran used to use bacon fat but I use butter here” and only one actual recipe, for a bacon fat crusted pecan pie, which sounds delicious also, but less obvious than bacon with cabbage and cheese, at least to me. I mean isn’t it?). Anyway I used parmesan for the cheese but any aged hard sharp cheese would be good; gouda or cheddar might be tried as well as gruyere. My garden won’t grow thyme but that would be lovely here as well. —Starmade
Makes 1 tart
- 1 cup all purpose flour
- 1/3 cup rye flour
- 1/4 teaspoon salt
- 1/4 cup coarsely grated parmesan
- 3 tablespoons cold butter chopped
- 3 tablespoons lard (use shortening if you don't have any)
- 1 tablespoon cold bacon fat
- 1 small egg cold from the fridge
- 2 teaspoons ice water plus more as needed
- 1/2 teaspoon (or more, to taste) fresh rosemary, snipped
- 1 tablespoon bacon fat
- 1/2 pound good kielbasa or similar style smoked eastern European sausage sliced thin
- 1/2 onion, diced
- 1/2 savoy or napa cabbage sliced in thin ribbons
- 1 handful sharp dark winter greens such as turnip or mustard greens also sliced in thin ribbons
- 1/2 teaspoon tsp fresh rosemary, snipped
- 1 splash vermouth or white wine
- 6 tablespoons grated parmesan, divided
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons mustard
- 1/4 teaspoon salt
- several grinds of black pepper
- First make crust. Put flours, salt and cheese into food processor and pulse to mix. Add all fats and snipped rosemary and pulse till you have pea sized clumps of fat and flour
- Mix up egg and 2 tsp ice water with fork; pour half this mixture into the food processor and pulse 3 or four times; add the other half and pulse 2 or 3 more times. Turn out mixture into a bowl and lightly press together with hands; if you find that you need more iced water add by the teaspoon till dough is just workable.
- Wrap and refrigerate dough for about an hour or longer if needed. When ready to make tart, roll out and place in tart pan (it fits a 10 inch quiche pan). Put crust back in fridge while you make filling. I do not prebake the crust as it comes out fine when cooked a high temperature as directed.
- Preheat oven to 425.
- Add bacon fat to pan till it melts and fry sausage slices in it till nicely brown; set aside to cool.
- Add onion to the same pan and stir till lightly brown; add cabbage and cook stirring. To loosen the fonds created by the cooked sausage, add a small splash of wine once the cabbage is well coated with the fat and sausage dripping. Then add remaining greens and stir till melted down and mixed with cabbage, which should be soft and silky and wine should have entirely boiled off. At this point add rosemary and stir and remove pan from heat.
- In a bowl, whisk eggs, sour cream, milk, mustard, salt, pepper.
- Take prepared chilled tart crust from fridge. Layer 3 tbsp grated parmesan evenly on the bottom of crust. Place cooled sliced sausage evenly around on top of cheese layer. Scoop cooked hopefully slightly cooled greens out on top of sausage layer and spread out evenly. Ok if a bit warm. Add the rest of the cheese on top. Pour custard mixture over all and level any bumpy bits with the back of a spoon. Place in preheated oven and cook ½ hour or till custard is firm and crust lightly browned.
- Let cool before attempting to eat. Good warm. Exquisite cold.