White Cabbage Tart refined and elegant
Ingredients for 6 servings
- 1 small white cabbage
- 1 carrot
- 1 small onion
- 1.1 oz (30 g) butter
- 1 pinch of curry powder
- 2 eggs
- 1.1 cups (25 cl) thick crème fraîche
- salt, pepper
Step-by-step recipe
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.
Chef Patrick's Comment
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