White Cabbage Tart refined and elegant

1 Wash the vegetables. Peel and grate the carrot, peel the onion and separate the cabbage leaves then plunge them into boiling water and refresh them quickly (for digestion).

2 Cut the cabbage and onion into fine strips, cook them "in butter", salt and pepper then after 5 minutes remove them as the vegetables should remain crispy.

3 Line a tart pan with shortcrust pastry then place in the fridge for 15 minutes.

4 In a bowl, mix the eggs with the crème fraîche and curry, salt, pepper.

5 Preheat the oven to 355°F (180°C) (gas mark 6).

6 Arrange the vegetables on the pastry then pour the mixture and put in the oven.

7 Cook for about forty minutes.

8 Remove your tart then wait 5 minutes before cutting and serving.
This recipe can be eaten lukewarm or even cold.