Ingredients, Recipes, Traditions · 21 Marzo 2024
SAVOURY TART WITH SAVOY CABBAGE AND POTATOES
Difficulty
Prep time
Cook time
Servings
Season
Savoury Tart with Savoy Cabbage and Potatoes
Pâte brisée is a very simple dough that forms the base of countless savoury tart recipes. A classic of French cooking, it has long been firmly established in Italian recipe books.
The recipe for pâte brisée needs few ingredients and little preparation time. It can easily replace puff pastry and is an excellent option for people with yeast intolerance.
Although normally neutral in flavour, with Perciasacchi wheat flour it becomes richer and enhances every ingredient in the filling. This versatile organic wholemeal flour releases a wonderful aroma in the dough.
Savoy cabbage and potatoes are another classic, this time of Italian cooking, and already delicious together. Enclosing them in a delicate pâte brisée shell makes an irresistible vegetarian recipe, even for children, perfect for everyday meals and special occasions alike.
what’s
needed.
For the pâte brisée
For the pâte brisée
For the pâte brisée
For the pâte brisée
For the filling
For the filling
For the filling
For the filling
For the filling
For the filling
For the filling
For the filling
Metod:
Step by step
Combine the cubed softened butter and flour in a food processor. Add the water and work until smooth, adding the salt last.
Wrap the dough in cling film and refrigerate for half an hour, or until the filling is ready.
Place the potatoes in a large saucepan, cover with cold water, put on the lid and cook until tender but firm. Drain and cool slightly, then peel, dice and season with oil and salt.
Trim the cabbage, cut into strips and place in a saucepan with a little water. Cover and cook. Drain when ready and set aside.
In the same pan, fry the finely sliced onion, then add the tomatoes. Cover and cook for about 20 minutes.
Add the cabbage and combine, deglaze with the red wine and cook for another 10–15 minutes.
Take the pastry out of the refrigerator 10 minutes before using.
Divide the dough into two portions, one smaller than the other.
Roll the larger portion directly on baking paper, then place in a 22 cm baking tin.
Prick the base with a fork and arrange the potatoes on it, followed by a layer of cabbage.
Scatter over the cubed cheese, then add the remaining cabbage.
Roll out the other portion of pastry and cover the tart, trimming the edges neatly.
Bake at 170°C for about 50 minutes.
Rest for at least half an hour before serving.
FEDERICA’S TIPS
Cook off excess moisture from the cabbage and let the filling cool before adding it to the pastry. Keep the dough chilled while you work, and let the baked tart rest before cutting for cleaner slices.
― storage and serving ―