Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | All-purpose flour |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| ½ cup | Unsalted butter; COLD, cut up,no marg |
| ¾ cup | Sour cream |
| 3 tablespoons | Butter; divided |
| 2 cups | Shredded carrots |
| 1 cup | Shredded parsnips |
| ½ cup | Chopped green onions |
| 1 teaspoon | Garlic; minced |
| 6 cups | Green cabbage; finely shredded |
| 1 cup | Jarlsberg cheese; shredded |
| 1½ cup | Cooked brown rice |
| ¼ cup | Heavy or whipping cream |
| ¼ cup | Chopped fresh parsley |
| ¼ teaspoon | Oregano |
| ¼ teaspoon | Allspice |
| ¼ teaspoon | Nutmeg |
| \N \N | Salt and freshly ground pepper |
| 1 \N | Egg; beaten w/1 T. milk |
SOUR CREAM PASTRY
FILLING
1. Make Sour-Cream Pastry: Combine flour, baking powder and salt in medium bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in sour cream. Knead 2 or 3 times, just until dough holds together. Wrap and refrigerate at least 30 minutes.
2. Make filling: Meanwhile, melt 1 tablespoon butter in large skillet over medium-high heat. Add carrots, parsnips, green onions and garlic; cook just until vegetables are tender, 5 minutes. Reduce heat to medium. Add cabbage and cook, stirring occasionally, until cabbage is wilted and tender, 15 minutes. Remove from heat and cool. When cool, add remaining filling ingredients, 1 teaspoon salt and ¼ teaspoon pepper.
3. Heat oven to 400øF. Divide pastry into 2 pieces, one slightly larger than the other. Between 2 sheets of wax paper, roll larger piece into 12-inch circle. Fit pastry into 10- or 11-inch tart pan. Spread filling over pastry, pressing until compact. Dot with remaining 2 tablespoons butter. Roll remaining pastry into 11-inch circle.
4. Cut pastry into ½-inch-wide strips and arrange in lattice pattern over filling; flute edge. Brush egg mixture on lattice and edge of tart. Bake 25 to 30 minutes or until pastry is golden. Serve warm. Makes 8 servings.
NOTES : A dense, delicious, unusual filling of shredded winter vegetables from Beatrice Ojakangas' book "Pot Pies." Prep time: 65 minutes; Baking time: 25 to 30 minutes; Degree of difficulty= : Moderate PER SERVING; Calories 445; Total Fat 28 g; Saturated Fat 14 g; Cholesterol 98 mg; Sodium 685 mg; Carbohydrates 39 g; Protein 10 g Recipe by: Ladies Home Journal Online - Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 27, 1998