A recipe

Over the past few months I've had fun developing recipes. Most of the time they're fine—they're at least edible—but I always finish the meal with nagging thoughts of next time I'll add more of this and a little less of that and cook it for 3 minutes longer. However! My most recent creation was delicious and when I make it again I'm not changing a thing.

Smothered cabbage tart

This tart comes together quickly and easily. It does require a fair amount of prep; though you can make the cabbage and the pastry dough at least a day ahead of time.

For the tart:

1 batch Venetian style smothered cabbage (recipe below)
1 tart crust (recipe below)
1/2 cup cream
1 egg
1 tsp fresh thyme, finely chopped
1 cup Parmesan cheese, grated
salt and pepper to taste

1. Preheat oven to 425 degrees.
2. Prick the bottom of your chilled crust with a fork and line with foil. Fill with pie weights
3. Bake crust for 10 minutes or until the crust is barely golden. Allow to cool while you assemble the filling for the tart.
4. Turn oven down to 350 degrees.
5. Whisk together cream, egg, and thyme.
6. In a large bowl, mix the cabbage, Parmesan, and cream and egg mixture together. Taste and correct for salt and pepper.
7. Pour the filling into the crust and bake for 30-35 minutes.

For the Venetian style smothered cabbage (adapted very slightly from Marcella Hazan):

2 pounds cabbage, finely shredded (use savoy or green)
1/2 cup olive oil
1/2 cup onion, diced
1 tbsp garlic, chopped
1 tbsp + 1 tsp red wine vinegar
salt and pepper to taste

1. Heat the oil over medium heat in a large, heavy-bottomed pan (a dutch oven works perfectly).
2. When the oil begins to shimmer, add onions and cook until they turn a deep golden. This takes about 20-30 minutes.
3. Add garlic and cook for 3 minutes.
4. Add cabbage, vinegar, salt and pepper. Stir to coat and cook cabbage until it wilts.
5. Reduce heat to low and cover pot. Cook for at least 1.5 hours, stirring occasionally.
6. When the cabbage is done, adjust seasoning as necessary and add an additional teaspoon of vinegar

• Note: If you do not make the cabbage ahead of time, let it sit for at least 20 minutes before assembling the tart.

For the tart crust (adapted from Smitten Kitchen):

1 1/4 cups flour
6 tbsp butter, chilled and cut into small cubes
1 tbsp + 2 tsp cornstarch
3/4 tsp kosher salt
1 egg
1/4 cup cold water

1. In a large bowl combine dry ingredients and whisk together.
2. Cut the butter into the flour until the butter is pea-sized.
3. Make a well in the middle of the flour and crack the egg into it. Using a fork, gently mix the egg into the flour.
4. Add water and stir until the dough comes together. If it is too dry, add more water a tablespoon at a time.
5. Knead the dough once or twice, cover in plastic wrap, and chill in the fridge for at least 1 hour.
6. Roll dough out about 3/4 inches thick on a lightly floured surface.
7. Put dough in pie/tart pan (if using a pie pan, trim the dough so it hangs about 1/2 inch over the edge of the pan; crimp edges.) and chill in the fridge for at least 30 minutes before baking.