Pork and Cabbage Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 45 min.
Ready in
Ingredients
for
1
- For the topping
- 2 Tbsps clarified butter
- 8 cups red Cabbage (finely chopped)
- 1 onion (diced)
- ¼ cup Red wine vinegar
- ground cloves
- 1 Star anise
- 1 cup smoked Bacon (diced)
- 1 day-old Bread roll
- 2 ½ cups Sausage meat
- 1 egg
- 1 tsp medium Mustard
- ½ tsp fresh thyme (chopped)
- ½ tsp fresh rosemary (chopped)
- 2 tbsp vegetable oil
- 5 eggs
- 1 cup Sour cream
- ⅔ cup cream (at least 30% fat)
- ½ cup Parmesan (grated)
- Nutmeg
Preparation steps
1.
Pile the flour on the work surface and stir in a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking tin.
3.
Role out the pastry on a floured work surface slightly bigger than the tin. Place the pastry in the tin creating an edge. Place baking paper on top, weigh down with legumes and bake for 10-12 min. Remove from the oven, take off the paper and leave to cool.
4.
Heat the clarified butter and fry the cabbage and onion. Add the vinegar and 100 ml water. Add the spices and season with a pinch of sugar, salt and pepper. Braise for around 30-40 min on a medium heat.
5.
Fry the bacon in a pan without fat until crispy. Remove and pat dry with kitchen paper.
6.
Soften the roll in lukewarm water. Wring out well and mix with the sausage meat, egg, mustard and the herbs and season with salt and ground black pepper. Shape into small balls and fry in hot oil on a high heat.
7.
Mix together the eggs, sour cream, cream and the cheese and season with salt, ground black pepper and nutmeg. Drain the cabbage, stir in half the egg mixture and spread onto the pastry base. Add the meatballs, bacon and the remaining egg mixture and bake for 25-30 min. Remove from the oven, leave to cool, then remove from the tin and serve lukewarm.
