Modern Baker: Ligurian Savoy Cabbage Pie

      The twelfth recipe I made from the Savory Tarts & Pies section (the 56th recipe overall in this book) of The Modern Baker  by Nick Malgieri, was the one for Ligurian Savoy Cabbage Pie, on pages 148-149.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).

      I used the Rich Pie Dough recipe for the tart crust.  The ingredient list for the Rich Pie Dough:  all-purpose flour, salt, baking powder, butter, and eggs. 

      The ingredient list for the filling:  cabbage, onions, garlic, ricotta cheese, freshly grated Parmigiano-Reggiano, parsley, salt and pepper, and eggs. 

      I used my little 6" tart pan again, which takes 1/3 of the full Rich Pie Dough recipe and I used 1/4 of the filling ingredients which left me with just a little more than the pan could hold.

      The filling is easy to pull together, you need to steam the cabbage and then saute it with some onion and garic to reduce the water content and shrink it in size, so that takes about a half hour total. 

      It baked for 30 minutes and I let it cool for about five minutes before unmolding and slicing.  I have to say, I went into this recipe kicking and screaming and not really wanting to do it, but Mark likes cabbage and tart pastry and he thought it might be good, so in the end, I decided to make a small tart of it.  It's actually quite good.  The cheeses and cabbage and onions all work well together.  I wouldn't make it once a month or anything, but I think it would be a fine use of cabbage for St. Patrick's day like Phyl did with his, so I'm happy I took a chance and made it today.
      

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