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1
First make crust. Put flours, salt and cheese into food processor and pulse to mix. Add all fats and snipped rosemary and pulse till you have pea sized clumps of fat and flour
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2
Mix up egg and 2 tsp ice water with fork; pour half this mixture into the food processor and pulse 3 or four times; add the other half and pulse 2 or 3 more times. Turn out mixture into a bowl and lightly press together with hands; if you find that you need more iced water add by the teaspoon till dough is just workable.
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3
Wrap and refrigerate dough for about an hour or longer if needed. When ready to make tart, roll out and place in tart pan (it fits a 10 inch quiche pan). Put crust back in fridge while you make filling. I do not prebake the crust as it comes out fine when cooked a high temperature as directed.
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4
Preheat oven to 425.
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5
Add bacon fat to pan till it melts and fry sausage slices in it till nicely brown; set aside to cool.
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6
Add onion to the same pan and stir till lightly brown; add cabbage and cook stirring. To loosen the fonds created by the cooked sausage, add a small splash of wine once the cabbage is well coated with the fat and sausage dripping. Then add remaining greens and stir till melted down and mixed with cabbage, which should be soft and silky and wine should have entirely boiled off. At this point add rosemary and stir and remove pan from heat.
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7
In a bowl, whisk eggs, sour cream, milk, mustard, salt, pepper.
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8
Take prepared chilled tart crust from fridge. Layer 3 tbsp grated parmesan evenly on the bottom of crust. Place cooled sliced sausage evenly around on top of cheese layer. Scoop cooked hopefully slightly cooled greens out on top of sausage layer and spread out evenly. Ok if a bit warm. Add the rest of the cheese on top. Pour custard mixture over all and level any bumpy bits with the back of a spoon. Place in preheated oven and cook 1/2 hour or till custard is firm and crust lightly browned.
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9
Let cool before attempting to eat. Good warm or room temperature. Exquisite cold, so you can bring it to a picnic or potluck if you want to make a day ahead.
