John Myers
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Savoy Cabbage Tart
The perfect savoy cabbage tart recipe with a picture and simple step-by-step instructions.
dough
- 350 g Flour
- 1 Egg
- 150 g Butter
- Salt
- Nutmeg, freshly grated
Covering and casting
- 400 g Savoy cabbage, finely chopped
- 100 g Bacon, diced
- 200 g Cream
- 3 Eggs
- 100 g Mountain cheese, freshly grated
- Black pepper from the mill
- Espelette pepper
- Salt
- Oil
dough
- Put the flour with a pinch of salt in a bowl, make a well in the middle and put the egg in it, grind some nutmeg and distribute the butter in flakes on the edge. Now work everything into an elastic dough with your hands and wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
Covering and casting
- Heat some oil in a pan and leave out the bacon in it and then add the savoy cabbage and cook for about 10 minutes while turning and then let it cool down well.
- Whisk the cream with the eggs and add the savoy cabbage and cheese, fold in everything well and season with salt, pimento d’Espelette and pepper.
Assembly and finish
- Roll out the dough thinly between two cut freezer bags, peel off the top freezer bag and place the tart pan upside down on the dough. Now turn the mold over with the dough and pull off the freezer bag. Fit the dough into the shape and cut the edge clean and straight with a sharp knife. Prick the dough several times with a fork.
- Now place the topping on the dough, smooth it out and bake in the oven preheated to 180 degrees for 40 – 45 minutes. Let cool down for about 10 minutes before cutting.
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