Potato Cabbage Tart with Caraway Rye Crust
We had a big snow storm over here yesterday and I was really in the mood for something hearty and comforting for dinner. I had some cabbage and potatoes which are some of my favorite cold weather comfort foods so I decided to experiment. The result really hit the spot. All the flavors work perfectly together; from the creamy potato filling to the crispy rye crust, just delicious. We ate this in front of a roaring fire which just made it even more satisfying!
For the crust
- 2 tsp Apple cider vinegar
- 1/4 + 1/8 tsp Sea Salt
- 3/4 cup Unbleached All-purpose flour
- 1/3 cup Water
- 1/3 cup Coconut oil (not virgin)
- 1 tbsp Caraway seeds
- 3/4 cup Rye flour
For the filling
- 1 tsp fresh Lemon juice
- 1-1/2 pounds gold Potatoes, peeled and quartered
- 4 Garlic cloves, pressed
- 6 tbsp Potato cooking liquid
- 1/2 cup dry Breadcrumbs
- 1 tsp Sea salt, or to taste
- 3 cups thinly sliced Cabbage
- 2 tbsp Olive oil
- 1 cup diced Onion
- 1/2 tsp White pepper, or to taste
- Lightly oil a 9 inch tart pan and set aside.
- First make the crust: In a medium bowl, combine both flours, caraway seeds, salt and mix well. Add coconut oil and blend it in with your fingertips until crumbly Pour in water and vinegar and mix quickly to form a ball of dough.
- Lightly flour your work space and roll dough out to 1/8 inch thickness. Transfer to the prepared tart pan. Place in the fridge while you prepare the filling.
- Preheat oven to 375 F. In a medium sock pot, boil the potatoes until fork tender, about 18 minutes. Before draining them reserve 6 tbsp of the cooking liquid and set aside. Now drain the potatoes and transfer them to a medium mixing bowl; Mash until smooth with a fork or potato masher.
- While the potatoes are cooking, heat the olive oil in a medium skillet over medium heat. Once hot, add onions and cook for about 3 minutes. Add garlic, cooking and stirring for an additional minute. Lastly, add cabbage and cook until it has softened, about 3 more minutes.
- Transfer cabbage mixture to the mashed potatoes and add the breadcrumbs, lemon juice, salt, pepper and potato cooking liquid. Mix well and transfer to your prepared tart crust. Pat the mixture down evenly and bake for 35 minutes. Wait at least 15 minutes before cutting into it.