Cabbage, Pancetta, And Gruyere Tart

1. 1

   Put the flour and salt in a food processor and process for a few seconds. Add the butter and pulse until the mixture looks like coarse cornmeal. Add the water 1 tablespoon at a time, pulsing briefly in between, until the dough starts to form in large clumps. Form the dough into a ball, wrap in plastic wrap, flatten into a disk and refrigerate for at least an hour.

2. 2

   Preheat the oven to 375. In a large non-stick skillet, heat the olive oil over high heat. Add the pancetta and cook until it just starts to take on a little color, about 5 minutes. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about another 5 minutes. Add the cabbage and cook stirring frequently, until starting to brown, about 10 minutes. Turn the heat to medium and cook another 5 minutes, until the cabbage and onions start to look caramelized and the pancetta cubes are brown and crispy. Stir in the caraway and turn off the heat.

3. 3

   On a floured surface, roll out the dough into an approximately 15 by 10 inch oval. Line a baking sheet with parchment paper and gently transfer the dough to the baking sheet. Spread the cabbage mixture over the dough, leaving about a 1 inch border. Top the cabbage with the grated cheese and fold the dough border up over the cabbage mixture.

4. 4

   Bake the tart for about 30 minutes, until the edges are golden. My oven is old and starting to get problematic, so the timing may be a touch shorter in a more functional oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.