| | Directions | | Great use of leftover corned beef! Using a rolling pin, roll out each pie crust between waxed paper into a square shape. Cut pie dough into roughly (8) 7" diameter rounds, place in 4" tart rings, or simply place on greased cookie sheets and crimp the edges to hold the filling. Sauté onion in olive oil in a large skillet until soft. Add cabbage, garlic, vinegar, sugar and water. Cover pan and simmer 10-15 minutes, until cabbage is soft and mixture is reduced and thickened, stirring occasionally. Divide half the cabbage evenly among the pastry circles. Then place corned beef on top of the cabbage. Sprinkle with cheese cubes and parmesan on top of the corned beef, and top with the remaining cabbage. If using tart rings, fold crust edges over the top of the filling, pleating to form a ruffled edge. Bake tarts at 425° F for 20 - 30 minutes. Remove tart rings and serve warm. |
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| Ingredients | | - |  | 4 prepared pie crusts |
| - | | 3 tablespoons olive oil |
| - | | 1 red onion, chopped (large) |
| - | | 3/4 head cabbage, chopped |
| - | | 4 cloves garlic, minced |
| - | | 4 tablespoons balsamic vinegar |
| - | | 2 teaspoons sugar |
| - | | 3/4 cup water |
| - | | 2 cups cooked diced or shredded corned beef |
| - | | 1 cup gruyere or Swiss cheese, cubed |
| - | | 1/2 cup grated Parmesan cheese |
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