Savoury cabbage tart

Cabbage is a great source of vitamin C. Did you know that? Most people associate oranges and lemons with the vitamin C. But no, also cabbage belongs to that group. I didn’t just use cabbage, but I used three different types of cabbage; the white, the red and the Savoy. It was my first time making a savoury cabbage tart and it turned out great.

Don’t worry about how to make the dough. I also just bought it and it tasted as good as the homemade one. Try to make this savoury cabbage tart and I guarantee you total success. This tart is perfect for a lunch with friends, a family Easter dinner and perfect for the cold season.

Ingredients for the savoury cabbage tart (ca Ø 25cm and 2,5-3cm high):

• 300 g tart dough
• 250 g red cabbage
• 200 g white cabbage
• 200 g Savoy cabbage
• 4 eggs (M)
• 80 ml of milk
• salt
• 2 tsp of sweet red paprika
• 200 g grated cheese

Start with preparing the cabbage. Remove the first couple of bad leaves from each cabbage head and discard them. Then take from each cabbage head the number of leaves required in this tart recipe. Wash them, cut off the hard stem and dry them with a paper towel.

Put the leaves into two pots. One-pot for red and the second for the white and Savoy cabbage. Like that the red cabbage will not colour all the rest of the cabbage. Pour over some boiling water (enough to cover 1-2 cm of the bottom) and let it simmer for about 5 minutes. Once the cabbage gets a little tender, remove it and dry it. Cut the leaves into 4-5 cm wide strips.

Take a round baking dish and cover it with parchment paper. Place in the tart dough and push it nicely around the borders with your fingers to get the shape of the baking dish. Now, the bought tart dough comes usually in a square shape. So you will have some parts going over the edge and some empty parts. Simply cut off the parts looking over the edge and patch the empty spaces with them. Form a nice round border.

Build the savoury cabbage tart:

Poke some holes in the tart dough using a fork and preheat the oven to 180ºC. Next, start placing the colourful cabbage in the tart form. I started on the outside and with alternating the cabbage colours every second round I reached the middle.

In a bowl mix the eggs, salt, milk and half of the cheese. Using a small ladle, pour the egg mixture between the cabbage and fill up all the gaps. Put the tart in the oven on the middle rack and bake for 30-40 minutes or until the egg mixture is set and the dough is golden brown. After 10 minutes of baking cover the tart (leaving the dough border uncovered) with some aluminium foil. Finally, five minutes before the end of baking time, add the rest of the grated cheese.

Serve the savoury cabbage tart warm or cold, for lunch or dinner, as a main or a side dish or as a snack. A nice glass of rose or white wine goes great with it.

Enjoy!

PS

If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)