Recipe: White Cabbage Tart

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 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.