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Ингредиенты
- 1 1/2 c. All-purpose flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 1/2 c. Unsalted butter, Cool, cut up,no marg
- 3/4 c. Lowfat sour cream
- 3 Tbsp. Butter, divided
- 2 c. Shredded carrots
- 1 c. Shredded parsnips
- 1/2 c. Minced green onions
- 1 tsp Garlic, chopped
- 6 c. Green cabbage, finely shredded
- 1 c. Jarlsberg cheese, shredded
- 1 1/2 c. Cooked brown rice
- 1/4 c. Heavy or possibly whipping cream
- 1/4 c. Minced fresh parsley
- 1/4 tsp Oregano
- 1/4 tsp Allspice
- 1/4 tsp Nutmeg Salt and freshly grnd pepper
- 1 x Egg, beaten w/1 Tablespoons lowfat milk
Инструкции
- 1. Make Sour-Cream Pastry: Combine flour, baking pwdr and salt in medium bowl. With pastry blender or possibly 2 knives, cut in butter till mix resembles coarse crumbs. Stir in lowfat sour cream. Knead 2 or possibly 3 times, just till dough holds together. Wrap and chill at least 30 min.
- 2. Make filling: Meanwhile, heat 1 Tbsp. butter in large skillet over medium-high heat. Add in carrots, parsnips, green onions and garlic; cook just till vegetables are tender, 5 min. Reduce heat to medium. Add in cabbage and cook, stirring occasionally, till cabbage is wilted and tender, 15 min. Remove from heat and cold. When cold, add in remaining filling ingredients, 1 tsp. salt and 1/4 tsp. pepper.
- 3. Heat oven to 400 F. Divide pastry into 2 pcs, one slightly larger than the other. Between 2 sheets of wax paper, roll larger piece into 12-inch circle. Fit pastry into 10- or possibly 11-inch tart pan. Spread filling over pastry, pressing till compact. Dot with remaining 2 Tbsp. butter. Roll remaining pastry into 11-inch circle.
- 4. Cut pastry into 1/2-inch-wide strips and arrange in lattice pattern over filling; flute edge. Brush egg mix on lattice and edge of tart. Bake 25 to 30 min or possibly till pastry is golden brown. Serve hot.
- Makes 8 servings.
- NOTES : A dense, delicious, unusual filling of shredded winter vegetables from Beatrice Ojakangas' book "Pot Pies."
- Prep time: 65 min; Bakingtime: 25 to 30 min; Degree of difficulty=
