Cabbage and Quail Egg Tart

Main Dishes | French cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cabbage and Quail Egg Tart

Ingredients

Wheat Flour - 3.5 oz
Baking Powder - 1 teaspoon
Chocolate eggs - 4 pieces
Onion - 1 piece
Grated Pecorino Pepato Cheese - 2.5 oz
Wheat Flour - 3.5 oz
Butter - 4.2 oz
Water - 2 tablespoons
Celery stalk - 2 pieces
White Cabbage - 1 piece
Dill - 1 bunch
Sour Cream - 3.5 oz
Quail Egg - 10 pieces

Step by Step guide

Step 1

Sift both flours, add baking powder and a pinch of salt. Place in a food processor along with diced butter and blend until crumbly. You can also do this by hand, rubbing the mixture together. Add one egg and mix again. Then pour in cold water and knead the dough. The dough is very elastic and pliable. Roll it out and place it in a prepared tart pan (I have a round one, 20–23 cm in diameter with shallow edges), prick it frequently with a fork. Place in a preheated oven (356°F) for 12 minutes. Set aside.

Step 2

Filling. Finely chop the vegetables, shred the cabbage. Heat a couple of tablespoons of vegetable oil in a skillet, add onion and celery, and sauté over medium heat until the onion is translucent. Add the cabbage, pour in a little water, and simmer covered until the cabbage is soft. If it's young cabbage, this will take about 15 minutes.

Step 3

Transfer everything to a bowl, draining any excess liquid from the vegetables, and add one tablespoon of flour. Add chopped dill, cheese, and mix. In a separate bowl, beat 3 eggs, add sour cream and spices. Pour the egg mixture into the vegetable mixture and mix again.

Step 4

Evenly distribute the filling over the tart. Arrange the previously boiled egg halves on top. Bake for 30 minutes until the surface is golden. It can be served with sour cream.