Cabbage and Bacon Tart
Author: 
 
Ingredients
  • 9"-by-2" Tart Shell (or your favorite recipe)
  • 2 cups sifted all-purpose flour
  • Pinch salt
  • ¾ cup cold unsalted butter, cut into ½" pieces
  • 4 to 6 Tablespoons ice water
  • 1 small head cabbage (about 2 pounds), quartered
  • 2 Tablespoons unsalted butter
  • ½ pound slab bacon, finely diced
  • ½ cup finely minced onion
  • Salt
  • Ground white pepper
  • 3 eggs
  • 1 cup heavy cream
  • ¾ cup shredded Swiss cheese
  • ¼ cup freshly grated Parmesan cheese
Instructions
  1. Make Tart Shell: Combine the flour and pinch of salt in a large bowl. Cut in cold butter with pastry blender until mixture resembles coarse meal. Gradually add ice water, mixing with a fork, just until mixture cleans sides of bowl. Gently gather into a ball; roll around on floured surface to coat lightly. Refrigerate, wrapped in plastic wrap, 30 minutes or longer. Roll out dough on lightly floured surface into a ⅛" thick circle. Roll pastry onto the rolling pin, and unroll into a 9-by-2- inch tart pan. Gently press into pan without stretching, then roll pin over pan to remove excess dough. Pierce bottom in scattered places with a fork; refrigerate 10 minutes. Heat oven to 350 degrees F. Line pastry with foil, then fill with dried beans or rice to prevent shrinking and puffing up. Bake on a baking sheet for 10 minutes. Remove foil and beans; then return to oven and bake until pastry is crisp and golden, about 10 minutes. Cool on wire rack and set aside.
  2. For Filling: Discard outer leaves of cabbage. Cook quartered cabbage pieces in boiling salted water over medium heat, partially covered, until crisp-tender, about 20 minutes. Melt butter in large heavy skillet over medium heat. Add bacon; sauté until browned but not crisp. Remove bacon with slotted spoon. Drain off all but 2 Tablespoons of drippings; add onion and sauté until lightly browned, about 5 minutes. Return bacon to pan.
  3. Heat oven to 350 degrees F. 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 with salt and white pepper. Beat eggs and cream together in medium bowl until pale yellow.
  4. Spread cabbage mixture in prepared tart shell; sprinkle with Swiss and Parmesan cheeses. Pour in cream mixture. Bake until custard is set and top is browned, about 30-35 minutes. Cool on wire rack 20 minutes before serving. Serves 6-8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cuisine-magazine-january-february-1981/