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These savory tarts are cheesy and delicious.

Source: Martha Stewart Living, December/January 1992



Cook's Notes

If you don't have flan rings, fold the crust over the filling for a more free-form shape.

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  • margaret8151384
    16 JAN, 2014
    I've been making this dish a few times each winter for over 20 years now, and I still love it. I serve it with soup or salad as a vegetarian dinner, or as a side dish for roast fowl, pork, or beef. I sometimes make it as one large tart by lining the pie dish with a circle of pastry, adding the filling, then loosely folding the overhanging pastry over the cabbage filling - no rings needed. I have also made it as an hors d'oeuvre, using a tartlet pan to prepare one-bite tarts.

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