Irish Corned Beef and Cabbage Tarts

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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