Pastry:
300g superfine 00 flour
80g extravirgin Vù Vùlture PDO
1tsp salt
1tsp quick dry yeast for savoury cakes
100ml boiling water
Chopped mixed herbs (sage, rosemary, thyme, chives)
Filling:
300g purple cabbage
150g gorgonzola
Vù extravirgin olive oil
Salt to taste
Chilli pepper
Description:
The Silver Spoon came up with the idea for this savoury tart made with Vù oil pastry and featuring a red cabbage and gorgonzola which fits perfectly with local cuisine in the Vùlture area. The use of red cabbage in Mediterranean cuisine dates back centuries, and its elegant taste is complemented perfectly by the slightly tangy flavour of Vù olive oil.
Preparation:
Wash then slice the cabbage into thin strips. Transfer to a frying pan and warm gently in olive oil, salt and chilli pepper.
Remove from heat while the cabbage is still crunchy and mix with two-thirds of the diced gorgonzola, stirring until the cheese has melted.
To make the pastry, sift the flour and yeast into a bowl, add the salt, olive oil and chopped herbs, then pour in a little boiling water at a time.
Use the dough to line a pastry tin, covering bottom and sides. Empty the purple cabbage mixture in and fold down the sides. Cook at 180° for 20-25 minutes then sprinkle over the remaining cheese chunks and cook for a further five minutes.
