Cabbage, Leek, and Bacon Tart

15 ounces shredded packaged green cabbage
2 medium leeks, white and light green parts
2 tablespoons buter
6 slices thick-cut bacon, cut into 1/4-inch pieces
3 large eggs
1 cup heavy cream
1 teaspoon thyme leaves
1/4 teaspoon freshly grated nutmeg
1 cup shredded Gruyere cheese
1 partially baked tart shell in an 11-inch metal tart pan (Recipe below)
1/4 cup freshly grated parmesan cheese

Bring a large pot of salted water to a boil; add the cabbage and cook just until tender, 7 to 9 minutes.  Drain well.  When cool enough to handle, put the cabbage in a cotton kitchen towel and wring out all the excess moisture.

Cut the leeks in half lengthwise and then crosswise into 1/4-inch slices.  Put the slices in a colander and rinse thoroughly under warm water.  Drain well.

In a large, heavy skillet, melt the butter over medium heat, add the bacon, and sauté until browned.  Remove with a slotted spoon and set aside.  Discard all but 2 tablespoons of the fat in the skillet; add the leeks and 2 tablespoons water, and simmer over low heat until tender, 5 to 7 minutes.  Add the shredded cabbage and the bacon, season with salt and pepper, and sauté over medium heat for 5 minutes, stirring often.  Let cool completely.

Heat the oven to 350˚F.  Place the metal tart pan on a baking sheet.  In a large bowl, combine the eggs, cream, thyme and nutmeg, and whisk until well blended.  Stir in the cabbage mixture and Gruyere.  Pour into the prepared tart shell, spread evenly and sprinkle with the parmesan cheese.

Bake until the custard has set and the top is lightly browned, 35 to 40 minutes.  Let cool for 20 minutes before serving.

Serves 8 to 10

Basic Tart Dough

2 cups all-purpose unbleached flour
1/2 teaspoon table salt
12 tablespoons (1 1/2 sticks) butter, cut into small pieces and chilled
6 tablespoons ice water

In a food processor, combine the flour, salt and butter.  Using short pulses, process until the mixture resembles oatmeal.  Add the ice water and pulse quickly until the mixture begins to come together – don’t let it actually form a ball.  Transfer the mixture to a lightly floured surface and gather it into a ball with your hands.  Gently flatten the ball into a smooth disk about 1 1/2 inches thick and wrap it in plastic or foil.  Refrigerate until firm enough to roll, at least 1 hour.

Roll the dough on a lightly floured surface into a round about 1/8 inch thick.  Roll the dough over your rolling pin and lift it over an 11-inch metal tart pan.  Unroll it loosely over the tart pan and gently press the dough into the pan without stretching it.  Trim the dough, leaving a 1-inch overhang.  Press the overhanging dough inward against the sides of the pan to form a double thickness.  Roll the rolling pin back and forth over the pan, removing any extra dough that has been cut off by the rolling pin. Prick the bottom of the shell all over with a fork, cover with aluminum foil, and freeze for at least 30 minutes and as long as overnight.  At this point, the shell can also be wrapped and kept frozen for up to 2 weeks.

Arrange a rack in the center of the oven and heat the oven to 425˚F.  Remove the foil, line the frozen shell with fresh foil or parchment paper, fill it with dried beans or pie weights, and put it on a baking sheet.  Bake until the sides are set, about 12 to 14 minutes.  Remove the foil and weights and continue to bake until the dough is just beginning to brown lightly, another 6 to 8 minutes.  Let cool on a wire rack until needed.