When you want to be quick but still want it to look like something special, quiches and tarts are a fine choice – especially since they can be topped with just about any combination you can think of, in spring, summer, autumn and winter ...
This recipe by Ursula Heinzelmann originally called for classic savoy cabbage as the main ingredient, and I had placed it right at the top of my shopping list too … but then a truly beautiful Romanesco came along and simply enchanted me.
And so it is left up to you whether you prefer to use savoy cabbage or Romanesco (or?) for your tart. In the autumn and winter, it is suitable as a starter for a large group or as a main course for a smaller one …
The recipe requires a little preparation, but then it goes very quickly.
Ingredients:
- 140g flour
- 80g cold butter in cubes
- 500g Romanesco or savoy cabbage or similar
- 100g smoked bacon
- 2 onions, finely diced
- 1 tbsp caraway seeds
- 150 ml cream
- 1 egg
- 100g Stilton or Bleu d’Auvergne
- Sea salt
- freshly ground black pepper
It is advisable to do the following steps the day before: pre-bake the pastry, blanch the cabbage and sauté the bacon and onions.
Also, be sure to chill a bottle of dry white wine! We have selected the delicious Jurançon sec for you.
Rub the flour with a good pinch of salt and a little sugar, as well as the cold cubed butter, and quickly knead into a shortcrust pastry with 2 - 3 tbsp cold water. Chill for at least 30 minutes, then line a 26cm Ø springform or tart tin (sides!) and pre-bake in the preheated oven at 180°C for 15 minutes.
Break the Romanesco into florets (or cut the cleaned savoy cabbage into half-centimetre strips), boil in salted water for 3 minutes, shock in cold water and drain well.
Cut the bacon into strips and mix it with the finely diced onion and caraway seeds under the cabbage, and spread it over the pastry base.
Whisk the cream and egg together.
Cube the Stilton or Bleu d’Auvergne and mix it in.
Season generously with sea salt and fresh pepper and sprinkle it over the cabbage.
Finish baking the tart at 160°C for 15 minutes.
BON APPÉTIT!
Inspired by © Ursula Heinzelmann, recipe from the book "Erlebnis Essen: Vom Duft der Erdbeere und der Würze des Teltower Rübchens", Fischer Scherz Verlag, 2006.
