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CABBAGE TART

Allow the pastry to thaw well, then roll out 1/6-inch thick. Cover a buttered and lightly floured pie pan with the pastry, prick with a fork, chill for 30 minutes. Quarter the cabbage. Blanch in boiling water for 5 minutes. Drain, shred finely, discarding the large ribs. Rinse the bacon, cut 6 or 7 large, and rather thin, strips. Dice the remaining bacon. Place into hot water, blanch for a few minutes, drain. In a casserole, brown the bacon in fat, add the cabbage and chopped onions. Cook gently, uncovered, stirring frequently, salt, pepper. When the cabbage melts, about 30 minutes after, add a pinch of nutmeg, allow to cool a little. Pour onto the pie pastry, bake in a hot oven (400F) for 20 minutes. Then arrange the bacon strips on top and finish the baking at 350F. Serve hot or warm.
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For a baking sheet with a diameter of 9 inches:
1 deep-frozen pie pastry
1 small firm and round cabbage
2/3 lb salted bacon
1 tbsp lard
2 medium-sized onions
salt, pepper, nutmeg
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45
mn
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50
mn
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You can serve a red C™tes-du-Jura with this tart.
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Rh™ne-Alpes
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Vegetables
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C™tes-du-Jura
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