Corned Beef and Cabbage Tarts
2 crust pastry recipe
2 Tbsp. olive oil
1 red onion, chopped
1/2 head red cabbage, chopped
3 cloves garlic, minced
3 Tbsp. balsamic vinegar
1 tsp. sugar
1/2 cup water
1/2 cup cooked cubed corned beef or ham
1 cup cubed Gruyere or Swiss cheese
1/4 cup grated Parmesan cheese
PREPARATION:
Prepare pie crust and divide dough into four pieces. Roll out each between waxed paper into 7" rounds. Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
Preheat oven to 425 degrees. Saute onion in olive oil in a large skillet until soft. Then add cabbage, vinegar, sugar, and 1/2 cup water. Cover pan and simmer for 10-15 minutes, until cabbage is soft and mixture is reduced and thickened, stirring occasionally.
Divide half of the cabbage mixture evenly among the pastry circles. If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry. Divide the corned beef evenly onto the cabbage mixture. Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture. Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge. Bake tarts at 425 degrees for 20-30 minutes. Remove tart rings and serve. Serves 4 |
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