A Savory Tart from Perla

Here is a flavorful and interesting tart from one of my favorite cookbook authors, Perla Meyers.  It’s wonderful for brunch or dinner.

Cabbage and Bacon Tart

Tart Shell (recipe follows)

1 small head green cabbage (about 2 pounds), quartered
2 Tablespoons unsalted butter
1/2 pound slab bacon, finely diced
1 medium onion, finely minced
Salt and freshly ground white pepper, to taste
3 eggs
1 cup heavy cream
3/4 cup shredded Swiss cheese
1/4 cup freshly grated Parmesan cheese

1.  Make Tart Shell.
2.  Discard outer leaves of cabbage.  Cook cabbage in boiling salted water over medium heat, partially covered, until crisp-tender, 20-25 minutes.
3.  Melt butter in large heavy skillet over medium heat.  Add bacon; saute until brown but not crisp.  Remove bacon with slotted spoon.  Drain off all but 2 Tablespoons of the fat from skillet; add onion; saute until lightly browned, about 5 minutes.  Return bacon to pan.
4.  Heat oven to 350 degrees.  When cabbage is cooked, drain, core, and cut into thin shreds.  Measure 3 cups of the shredded cabbage and add to bacon-onion mixture.  Cook, covered, over low heat until the cabbage is quite limp, about 15 minutes.  Season to taste with salt and white pepper.  Beat eggs and cream together in medium bowl until pale yellow.
5.  Spread cabbage mixture in tart shell; sprinkle with Swiss and Parmesan cheeses.  Pour in cream mixture.  Bake until custard is set and top is browned, 30-40 minutes.  Cool on wire rack for 20 minutes before serving.  Serves 6-8.

Tart Shell:

2 cups sifted all purpose flour
Pinch of salt
3/4 cup cold unsalted butter, cut into 1/2-inch pieces
4 to 6 Tablespoons ice water

1.  Combine flour and salt in large bowl.  Cut in butter with pastry blender until mixture resembles coarse meal.  Gradually add water, mixing with fork, just until mixture cleans sides of bowl.  Gently gather mixture into ball; roll ball around on floured surface to coat lightly.  Refrigerate, wrapped in plastic wrap, 30 minutes or longer.
2.  Roll out dough on lightly floured surface into circle 1/8-inch thick, always rolling from center, away from you, and turning dough a quarter-turn after each roll.  Roll pastry onto the pin; unroll onto 9-by-2-inch tart pan with removable bottom.  Gently press pastry into pan without stretching it; roll pin over pan to remove excess dough.  Pierce bottom in 3 or 4 places with fork; refrigerate 30 minutes.
3.  Heat oven to 350 degrees.  Line pastry with aluminum foil; fill with dried beans or rice to prevent the crust from shrinking and puffing up.  Bake on baking sheet in center of oven for 10 minutes.  Remove foil and beans; bake until pastry is crisp and golden, about 10 minutes.  Cool on wire rack.