Description
A rustic Ukrainian-style tart with a flaky, pepper-flecked pastry crust filled with tender potatoes, sweet leeks, and soft, browned cabbage—a cozy, humble dish perfect warm or at room temperature.
Ingredients
- For the pastry:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, cold
- 3–6 tablespoons ice cold water
- 1 egg mixed with 2 tablespoons water (egg wash)
- For the filling:
- 2 large Yukon Gold potatoes, diced 1/2 inch
- 1 leek (white and light green parts), diced 1/2 inch
- 1 small or 1/2 medium head cabbage, shredded
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- Salt and pepper, to taste
- Optional garnish:
- 1 small Yukon Gold potato, sliced 1/8 inch on mandolin
Instructions
- In a bowl, combine the flour, salts, and cracked black pepper. Cut in the cold butter until the mixture resembles coarse sand with some larger pieces.
- Add 3 tablespoons ice water, mixing with a fork. Add more water, 1 tablespoon at a time, just until the dough comes together in a crumbly ball.
- Turn the dough onto a floured surface, shape into a flattened disc, wrap tightly, and refrigerate for 2–24 hours.
- For the filling, heat 1 tablespoon butter and 1 tablespoon oil in a sauté pan. Add diced potatoes and cook until lightly browned and tender; transfer to a bowl.
- Add remaining butter and oil to the pan. Sauté the leeks and cabbage until wilted and lightly browned.
- Return potatoes to the pan, season with salt and pepper, and let the mixture cool to room temperature.
- Preheat oven to 375°F (190°C). Roll the chilled dough into a 12-inch circle and fit into a 10-inch pie plate. Crimp the edges and brush with egg wash.
- Fill the crust with the cooled potato–cabbage–leek mixture. Add the optional thin potato slices on top if using.
- Bake for 45–50 minutes, until the crust is golden brown. Serve warm or at room temperature.
Notes
- Add fresh dill or parsley for brightness.
- Mix in a spoonful of sour cream for extra richness.
- Add sautéed mushrooms or a pinch of caraway for Eastern European depth.
- Keep butter very cold for the flakiest crust.
- Reheat slices in a 350°F oven to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 3g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
