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Savoy cabbage tart

A simple tart that can be adapted in endless ways using most types of cabbage, herbs and cheeses. The combination is simple, and this version makes a return to our family dining table every year when the savoy cabbage season begins in autumn.

Ingredients

Tart base
Approx. 400 g puff pastry made with butter
Filling
½ savoy cabbage
2 tbsp olive oil
2 shallots, finely chopped
1 clove of garlic, finely chopped
3 sprigs of rosemary
3 eggs
200 ml whipping cream
200 g goat's cheese
4 tbsp chopped hazelnuts
Sea salt and freshly ground pepper
Dried beans for pre-baking tart bases

See video guides here

Instructions

Tart base

Preheat the oven to 180 degrees.
Roll out the puff pastry on a floured surface to a thickness of 5 mm and line eight small tart tins or one large one with the pastry. Place a sheet of baking paper over each tart base and fill with dried beans. Blind-bake the bases for 12 minutes at 180 degrees, until the pastry is cooked through and only lightly golden. Remove the beans and baking paper and save the beans
for next time. Return the tarts to the oven and bake for a further 5 minutes. Remove the tarts from the oven.

Filling

Cut the savoy cabbage into rough pieces of approx. 3 x 3 cm, sauté them
in olive oil in a pan for approx. 3–4 minutes, until they have softened slightly, then season with salt and pepper. Add the chopped onions, garlic and 2 tbsp chopped rosemary and sauté for a further 2 minutes. Transfer the mixture to a bowl and leave to cool slightly.
Whisk the eggs and cream together with salt, pepper and 2 tbsp chopped rosemary.

Tarts

Preheat the oven to 180 degrees.
Spread the cabbage over the pre-baked tart bases and pour the egg and cream mixture over the top. Cut the goat’s cheese into 1½ cm thick slices and place them on top of the tart filling. Finally, scatter a few rosemary leaves and chopped hazelnuts over the top.

Bake the tarts in the oven for approx. 15–20 minutes, until the egg mixture has set and the goat’s cheese is golden. If you have a large tart in the oven, it will need to bake for approx. 30–40 minutes. Allow the tarts to cool slightly.