Cabbage and quail egg tart
6 servings
90 minutes
Cabbage tart with quail eggs is an exquisite dish of French cuisine, combining crispy shortcrust pastry and a delicate aromatic filling. French tarts have long been renowned for their variety and harmony of flavors. Here, soft cabbage infused with spicy notes of celery and dill is complemented by the velvety texture of sour cream and cheese, while quail eggs add elegance and nutrition. The light pastry reveals the richness of the filling, creating a perfect balance of taste sensations. The dish is suitable for cozy home lunches, light dinners, or festive gatherings, served warm or cold. It can be enhanced with fresh herbs and sour cream sauce. Such a tart embodies simplicity and sophistication, reflecting the spirit of French gastronomy.
1
Sift both flours, add baking powder and a pinch of salt. Place in a food processor with diced butter, and blend into crumbs. You can do it by hand as well. Add the 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 (180 degrees) for 12 minutes. Set aside.
- Wheat flour: 100 g
- Whole wheat flour: 100 g
- Baking powder: 1 teaspoon
- Butter: 120 g
- Chicken egg: 4 pieces
- Water: 2 tablespoons
2
Filling. Chop the vegetables finely and shred the cabbage. Heat a couple of tablespoons of vegetable oil in a pan, 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 becomes soft. If it's young cabbage, this will take about 15 minutes.
- Onion: 1 piece
- Celery stalk: 2 pieces
- Early white cabbage: 1 piece
- Water: 2 tablespoons
3
Pour everything into a bowl, draining excess liquid from the vegetables and adding one tablespoon of flour. Add chopped dill, cheese, and mix. Separately beat 3 eggs, add sour cream and spices. Pour the egg mixture into the vegetable mixture and mix again.
- Wheat flour: 100 g
- Dill: 1 bunch
- Grated cheese: 70 g
- Chicken egg: 4 pieces
- Sour cream: 100 g
- Water: 2 tablespoons
4
Evenly distribute the filling over the tart. Place pre-cooked egg halves on top. Bake for 30 minutes until the surface is golden. Can be served with sour cream.
- Quail egg: 10 pieces
- Sour cream: 100 g