CABBAGE TART

By gaster16

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup butter or margarine (1 stick) cut into small pieces
• Salt
• Half & Half
• 1 medium heat cabbage (2 lbs.)
• 1 large onion
• 2 tablespoons salad oil
• 3 large eggs
• 3 tablespoons Dijon mustard
• 1 tablespoon parsley
• 3/4 teaspoon coarsely black pepper
• 6 oz. Gruyere or Swiss cheese shredded (1-1/2 cups)

Preparation

Step 1

In large bowl, measure flour, margarine or butter, and 1/2 teaspoon salt. With fingertips, blend mixture until it resembles coarse crumbs. Add 3-4 tablespoons half and half, 1 tablespoon at a time, mixing with fork after each addition until just most enough to hold together. Press dough together with hands, shape into disk, wrap and refrigerate 1 hour or until well chilled. Meanwhile, thinly slice cabbage, discard tough ribs. Thinly slice onions. In non-stick 12" skillet over high heat, in hot salad oil, stir in cabbage and onion until coated with oil. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally, until cabbage is tender. Preheat oven to 400 degrees. ON floured surface with floured rolling pin, roll dough 2" larger all around than an 11" round tart pan with removable bottom. Ease dough into tart pan. Trim dough, leaving 1/2" overhang. Fold overhang and press against sides of tart pan to form a rim 1/8" above edge of pan. Line tart pan with foil and fill with pie weights, uncooked rice, bake 15 minutes.

While tart shell is baking, in bowl, with wire whisk or fork, beat eggs, mustard parsley, pepper, 1 cup half and half, and 3/4 teaspoon salt. Stir in 1 cup cheese. Remove foil with weights. Sprinkle remaining cheese over bottom of tart shell, top with cabbage mixture. Pour egg mixture over cabbage mixture. Bake tart 25-30 minutes until egg mixture is set and tart is nicely browned. Serve immediately.