Cabbage, Leek and Bacon Tart

It is best to start this tart the night before since the tart dough has to chill for an hour or more before it goes in the tart pan. And then, once is has been rolled out and put in the tart pan, it goes in the freezer for another 30 minutes before pre-baking.

The filling -- which may be (mostly) done the night before -- also has multiple steps (blanching bacon, boiling cabbage, then sauteing the cabbage with a chopped onion, adding the eggs/cream/cheese, and then baking and cooling.

I skipped the bacon-blanching step since I was using the last of a package of pancetta rather than bacon. Also, since I didn't have leeks, I used a small onion. No matter ... it all turned out very well.

2/26 Used up the leftover filling to make a small frittata for a late Saturday morning breakfast. It was just as good as the tart with no pastry-related calories. Very nice.

Recipe originally appeared in Issue #41 (p. 64), but is not available online.