Cabbage Tart

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For pastry: In a large bowl, combine flour and salt; add butter and blend until mixture resembles coarse meal.
  • Add yolk mixture and toss to incorporate liquid, adding more ice water if necessary, to form a dough.
  • Gather into a ball, flatten slightly and chill, wrapped in wax paper, for 1 hour.
  • Roll dough out to 1/8 inch thick round on lightly-floured surface.
  • 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.
  • Prick bottom of shell lightly with fork and chill shell for 30 minutes.
  • Line with foil and fill with pie weights or dry beans.
  • Preheat oven to 400F and back pastry in lower third of oven for 10 minutes.
  • Remove foil and pie weights and bake shell 8-10 minutes longer, or until it is golden.
  • Let it cool.
  • In boiling, salted water, boil cabbage for 5 minutes, or until it is tender.
  • Drain and refresh, squeezing out excess liquid.
  • In a large skillet cook cabbage in butter over low heat, stirring, for 2 minutes, or until butter is absorbed, and season to taste.
  • Transfer to a bowl and let cool.
  • Preheat oven to 350F and position rack in center of oven.
  • In a small bowl whisk together the eggs, egg yolk, sour cream, salt and pepper and whisk in heavy cream.
  • Spoon cabbage into shell and sprinkle with caraway seeds.
  • Ladle cream mixture over it and sprinkle with cheese.
  • Bake tart for 30 minutes or until just set.
  • Let cool 10 minutes and remove rim.
  • Serve warm or at room temperature.
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