Irish Corned Beef and Cabbage Tarts

Name: Irish Corned Beef and Cabbage Tarts
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 pastry recipe or 2 prepared pie crusts; 2 tablespoons olive oil; 1 red onion, chopped; 1/2 head cabbage, chopped; 3 garlic cloves, minced; 3 tablespoons balsamic vinegar; 1 teaspoon sugar; 1/2 cup water; 1/2 cup cooked cubed corned beef or 1/2 cup ham; 1 cup cubed gruyere or 1 cup swiss cheese; 1/4 cup grated parmesan cheese

Submitted by Nana Lee

"Nice appetizer made from left over St. Paddy's Day ingredients. From Linda Larsen,Your Guide to Busy Cooks, in About.com. "I love this recipe for these individual little tarts. The creamy cheese, crisp-tender cabbage and sweet red onion blend so well with the corned beef and the flaky pastry. You can omit the corned beef entirely for a nice vegetarian entree.""

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Ready In:: 45mins
Ingredients:: 11
Serves:: 4

ingredients

2 pastry recipe or 2 prepared pie crusts
2 tablespoons olive oil
1 red onion, chopped
¹⁄₂ head cabbage, chopped
3 garlic cloves, minced
3 tablespoons balsamic vinegar
1 teaspoon sugar
¹⁄₂ cup water
¹⁄₂ cup cooked cubed corned beef or 1/2 cup ham
1 cup cubed gruyere or 1 cup swiss cheese
¹⁄₄ cup grated parmesan cheese

directions

PREPARATION:
Prepare pie crust and divide dough into four pieces.
Roll out each between waxed paper into 7" rounds.
*If using prepared crusts, first roll to square shape, then cut each in half.
Fit each into a 4" tart ring, or simply put the crusts on two cookie sheets. Set aside.
Preheat oven to 425 degrees.
Saute onion in olive oil in a large skillet until soft.
Then add cabbage, vinegar, sugar, and 1/2 cup water.
Cover pan and simmer for 10-15 minutes, until cabbage is soft and mixture is reduced and thickened, stirring occasionally.
Divide half of the cabbage mixture evenly among the pastry circles.
Assembly:
If you aren't using the tart rings, just mound the mixture in the center of the circles of pastry.
Divide the corned beef evenly onto the cabbage mixture.
Sprinkle with Gruyere cheese cubes and grated Parmesan cheese, and top with remaining cabbage mixture.
Fold crust edges over the top of the cabbage mixture, pleating to form a ruffled edge.
Bake tarts at 425º F for 20-30 minutes.
Remove tart rings and serve.
NOTE:
You could use red cabbage to add more color/interest to the tarts.

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RECIPE SUBMITTED BY

Nana Lee

212

<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>

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