Irish Corned Beef and Cabbage Tarts
Ready In: 45 mins
Serves: 4
Ingredients
- 2 pastry recipe or 2 prepared pie crusts
- 2 tablespoons olive oil
- 1 red onion, chopped
- 1⁄2 head cabbage, chopped
- 3 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1⁄2 cup water
- 1⁄2 cup cooked cubed corned beef or 1⁄2 cup ham
- 1 cup cubed gruyere or 1 cup swiss cheese
- 1⁄4 cup grated parmesan cheese
Directions
- PREPARATION:
- Prepare pie crust and divide dough into four pieces.
- Roll out each between waxed paper into 7" rounds.
- *If using prepared crusts, first roll to square shape, then cut each in half.
- Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
- Preheat oven to 425 degrees.
- Saute onion in olive oil in a large skillet until soft.
- Then add cabbage, vinegar, sugar, and 1/2 cup water.
- Cover pan and simmer for 10-15 minutes, until cabbage is soft and mixture is reduced and thickened, stirring occasionally.
- Divide half of the cabbage mixture evenly among the pastry circles.
- Assembly:
- If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry.
- Divide the corned beef evenly onto the cabbage mixture.
- Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture.
- Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge.
- Bake tarts at 425º F for 20-30 minutes.
- Remove tart rings and serve.
- NOTE:
- You could use red cabbage to add more color/interest to the tarts.
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