Equipment
Ingredients
For the Tart
- 1 green cabbage, outside leaves only
- 910 g onion, chopped
- 27 g unsalted butter
- 75 ml olive oil
- 6 anchovies, diced
- 115 g black olives, pitted and chopped
- 2 egg
- 120 ml light cream
- 1 g thyme
- 1 g nutmeg, freshly grated
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Preheat the oven to 160°C (325°F).
Blanch the large outer cabbage leaves in boiling water for 2 minutes until they are pliable.
Drain the cabbage leaves thoroughly and pat them dry with a clean towel.
Sauté the chopped onions in butter and olive oil over low heat in a frying pan until they are transparent.
Stir the diced anchovies and chopped olives into the onions, then remove the pan from the heat.
Whisk the eggs, light cream, thyme, nutmeg, salt, and pepper in a mixing bowl.
Incorporate the onion and olive mixture into the egg and cream base, stirring until combined.
Line a buttered baking dish with the blanched cabbage leaves, ensuring the tops hang over the edges.
Pour the onion and egg mixture into the center of the dish and fold the overhanging leaves over the top to seal.
Cover the dish with foil and place it inside a bain-marie. Bake at 160°C (325°F) for 1 hour or until the tart is set.
Chef's Notes
- Ensure the bain-marie water is hot when starting to ensure even cooking.
- The anchovies provide significant salt; adjust additional salt carefully.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of cabbage may soften significantly upon thawing.
Reheating: Warm in an oven at 150°C (300°F) until the center reaches 74°C (165°F).
