CHEDDAR CHEESE, CABBAGE AND APPLE LATTICE TART adapted by Orange Piggy from Carole Walters with edits by Sarah Phillips, Tart Crust Recipe from Sarah Phillips © Sarah Phillips baking911.com
Makes one 10-inch tart
Food styling and photos by Orange Piggy © Sarah Phillips baking911.com
Tart Variation - Single Crust:
Food styling and photos by Orange Piggy © Sarah Phillips baking911.com
Sarah, Here is the recipe. I have made this recipe both with and without lattice top.
PIE HELP
INGREDIENTS
Crust:
1 recipe Basic and Flaky Pie and Tart Crust, by Sarah Phillips
Ingredients for a two-crust pie or tart, about 1- 1/4 pounds dough for tart with lattice top, divided in half, covered with plastic wrap and chilled
Filling:
1 head (about 2 pounds) cabbage (green or white)
1 tablespoon coarse salt, plus additional for garnish
3 tablespoons vegetable oil
1 large onion, cut into medium dice
1 tablespoon sugar
1 large Granny Smith apple, peeled, cored and shredded
Salt and freshly ground black pepper to taste
1/2 cup cheddar cheese, shredded or cut into pieces (can use any cheese of your choice or any cheese you have on hand)
Eggwash for lattice top
1 large egg white
2 teaspoons water
Garnish, optional
Coarse salt,
1/2 teaspoon caraway seeds
INSTRUCTIONS
STEP I: PREPARE THE FILLING
1. Discard the outer leaves of cabbage and cut cabbage into quarters then remove the core.
Cut the quarters into halves (so you have 8 wedges).
Using a food processor fitted with medium shredding disk, push lightly to shred the cabbage. You will have about 12 cups.
2. Place the cabbage in a large colander and sprinkle 1 tablespoon coarse salt. Toss cabbage with your hands.
Set colander over a large bowl and leave to drain about 30 minutes.
3. Then using your hands to squeeze excess water from cabbage. Place in a bowl and set aside.
3. Heat vegetable oil in very large skillet or saute pan over medium high heat.
Add the onion and sugar sand saute until the onion is wilted. Blend in cabbage and apple.
4. Reduce heat to low and cook for 20-25 minutes or until vegetables are very soft and lightly brown.
Stir occasionally to prevent sticking and burning.
Add salt and pepper to taste.
5. Let cool to room temperature.
STEP II: ROLL THE TART DOUGH AND FILL THE TART
1. Position a rack on lower third of the oven. Preheat the oven to 425 degrees F.
2. Take one half of the pastry dough from the refrigerator.
Roll into a 13-inch circle. Line tart pan with the pastry.
3. Empty the filling into the pan and smooth the surface.
SARAH SAYS: Make sure the filling is not warm because it will melt the butter in the pastry dough, causing it to lose its flakiness and remain mushy.
If the filling contains a lot of liquid, drain some off.
4. Scatter the surface of the filling with the shredded cheese.
Refrigerate temporarily.
STEP III: MAKE THE LATTICE TOP
1. Remove the second piece of dough from the refrigerator and roll the second piece of dough into 13-inch circle.
2. Using a pastry wheel cutter, divide the dough into ten 1-inch strips to make the lattice with.
ORANGE PIGGY SAYS: I used Kelly's Lattice top tutorial - Lattice Topped Cherry Pie for step-by-step tutorial on how to weave a lattice top
5. Make the egg wash by beating the egg white and water together with a fork. Brush the lattice with it and optionally sprinkle the top with coarse salt and caraway seeds.
STEP IV: BAKE THE TART
1. Set the tart on a cookie sheet and bake for 15 minutes.
2. Reduce the temperature to 375 degrees Fand continue baking for 20 minutes until the pastry is golden brown.
3. Remove to a wire cake rack. Let stand for 10-15 minutes before serving.
SERVE
1. While still warm, carefully release the tart from tart pan.
2. Cut into wedges and serve with a dollop of sour cream or yogurt cheese.
STORAGE
Cover any leftover with waxed paper then aluminum foil and refrigerate for up to 4 days.
Reheat by loosely placing a piece of aluminum foil on top and bake in preheated oven at 350 degrees F for 10-15 minutes.
VARIATIONS
CHEDDAR CHEESE, CABBAGE AND APPLE SINGLE CRUST TART
Food styling and photos by Orange Piggy © Sarah Phillips baking911.com
I cut the apple into thin slices instead of shredding it!
SARAH SAYS: Presoak in a small amount of lemon juice if you do so it won't turn brown.
INGREDIENTS
Crust:
1 recipe Basic & Flaky Pie and Tart Crust, Ingredients for a one-crust pie or tart, about 10 ounces dough for tart without lattice top
Filling:
See above
Lattice top:
Omit ingredients
INSTRUCTIONS - Follow instructions for the Lattice Tart, above, except for lattice instructions.
