For the crust
"2 cups of all-purpose flour (240 g)"
"3/4 cup of butter (150 g)"
Salt to taste
"1/4 cup of water"
For the filling
500g of cabbage
"2 tablespoons of butter"
Chopped onion
2 whole garlic cloves
6 slices of bacon
3 slices of cooked ham, diced
Salt and black pepper to taste
For the cheese cream
200g of melted cheese
"1/3 cup of milk"
1 egg yolk
Salt to taste
For the crust
"2 cups of all-purpose flour (240 g)"
"3/4 cup of butter (150 g)"
Salt to taste
"1/4 cup of water"
For the filling
500g of cabbage
"2 tablespoons of butter"
Chopped onion
2 whole garlic cloves
6 slices of bacon
3 slices of cooked ham, diced
Salt and black pepper to taste
For the cheese cream
200g of melted cheese
"1/3 cup of milk"
1 egg yolk
Salt to taste
In a bowl, mix rapidly with a spoon, the flour with butter in small pieces, water and salt until a dough forms
Knead the dough on a floured surface until it becomes smooth
Wrap in plastic film and refrigerate for 30 minutes
Blanch the cabbage leaves and soak them in boiling water for a few minutes
Drain and chop into small pieces
Fry the bacon in a non-stick skillet to remove excess grease
Drain and set aside
Add the remaining butter, diced ham, and salt
Cook until golden brown. Reserve
Line tartlet molds with the dough, pressing it firmly into the corners
Press the edges together to seal the tarts
Bake in a preheated oven at 200°C for 15 minutes
Remove from the oven and let cool for 20 minutes or until golden brown
Unmold and set aside
Prepare the cheese cream: Cut the melted cheese into small cubes and place in a saucepan over medium heat
Add milk and stir until melted and smooth
Add egg yolk and salt
Stir until well combined. Reserve
Fill the tartlets with the cabbage filling, then add the cheese cream
Top with crispy bacon and serve immediately.
