Eggplant and Cabbage Tart

Name: Eggplant and Cabbage Tart
Yield: 10
Ingredients: For the dough; 1 3/4 cups all-purpose flour (210 g); 1/4 teaspoon salt; 1 tablespoon active dry yeast; 1/4 teaspoon ground cinnamon; 1/2 cup cold butter, cut into small pieces (100 g); 2 tablespoons ice-cold water; For the filling; 1/4 cup cold butter (50 g); 1 large onion, chopped (150 g); 4 cloves garlic, minced; 2 cups cabbage, shredded (180 g); 2 cups eggplant, grated coarse (270 g); 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 tablespoons soy sauce (shoyu); 1/2 cup all-purpose flour (60 g); 2 lightly beaten eggs; 1/3 cup heavy cream (80 ml); 1 tablespoon lemon juice; 1/4 cup chopped parsley (20 g); 1 egg yolk, lightly beaten (for brushing)

1
For the dough
2
1 3/4 cups all-purpose flour (210 g)
3
1/4 teaspoon salt
4
1 tablespoon active dry yeast
5
1/4 teaspoon ground cinnamon
6
1/2 cup cold butter, cut into small pieces (100 g)
7
2 tablespoons ice-cold water
8
For the filling
9
1/4 cup cold butter (50 g)
10
1 large onion, chopped (150 g)
11
4 cloves garlic, minced
12
2 cups cabbage, shredded (180 g)
13
2 cups eggplant, grated coarse (270 g)
14
1 teaspoon salt
15
1/2 teaspoon ground cinnamon
16
2 tablespoons soy sauce (shoyu)
17
1/2 cup all-purpose flour (60 g)
18
2 lightly beaten eggs
19
1/3 cup heavy cream (80 ml)
20
1 tablespoon lemon juice
21
1/4 cup chopped parsley (20 g)
22
1 egg yolk, lightly beaten (for brushing)

Ingredients

1
For the dough
2
1 3/4 cups all-purpose flour (210 g)
3
1/4 teaspoon salt
4
1 tablespoon active dry yeast
5
1/4 teaspoon ground cinnamon
6
1/2 cup cold butter, cut into small pieces (100 g)
7
2 tablespoons ice-cold water
8
For the filling
9
1/4 cup cold butter (50 g)
10
1 large onion, chopped (150 g)
11
4 cloves garlic, minced
12
2 cups cabbage, shredded (180 g)
13
2 cups eggplant, grated coarse (270 g)
14
1 teaspoon salt
15
1/2 teaspoon ground cinnamon
16
2 tablespoons soy sauce (shoyu)
17
1/2 cup all-purpose flour (60 g)
18
2 lightly beaten eggs
19
1/3 cup heavy cream (80 ml)
20
1 tablespoon lemon juice
21
1/4 cup chopped parsley (20 g)
22
1 egg yolk, lightly beaten (for brushing)

Directions

1
Prepare the dough: In a large bowl, combine all ingredients except for water
2
Mix with your fingertips until you get a crumbly mixture
3
Add the water and mix gently with your hands
4
Form a ball with the dough
5
Wrap in plastic wrap and reserve in the refrigerator
6
Prepare the filling: In a large skillet, combine butter, onion, and garlic and cook over low heat, stirring occasionally, until the onion is soft (about 5 minutes)
7
Add cabbage, eggplant, salt, cinnamon, and soy sauce and cook over high heat, stirring occasionally, until the cabbage is tender (about 5 minutes)
8
Remove from heat
9
In a medium bowl, combine flour with remaining ingredients
10
Add to the skillet and stir well
11
Let cool
12
Preheat oven to 180°C (medium)
13
Using a rolling pin, roll out the dough over the bottom of a 20 cm diameter round cake pan
14
Using a knife, trim the edge of the dough and place it in the pan
15
Form rosettes with the remaining dough
16
Press them onto the side of the pan to cover it
17
Trim the edge again
18
Fill the dough with the eggplant mixture
19
Roll out the remaining dough and cover the filling
20
Press the edge firmly to seal the tart
21
Using a spoon, push the edge of the dough down forming a crown shape
22
Cut off excess dough into 1 cm wide strips
23
Brush the dough with the lightly beaten egg yolk
24
Place the strips on top of the tart in a checkerboard pattern
25
Brush the strips as well
26
Bake in the preheated oven until golden brown (about 35 minutes)
27
Remove from pan and serve immediately
28
290 calories per slice