The PUFF PASTRY WITH PURPLE CABBAGE, PROSCIUTTO AND BERGADER is a refined and tasty dish that combines intense and contrasting flavors. It’s perfect as an appetizer, finger food or a light main course, perhaps served with a fresh salad. A perfect union of flavors and colors that will win over your guests!
This recipe features a crunchy puff pastry base, enriched with a colorful and flavorful filling. Purple cabbage, which might at first seem like an unusual ingredient, proves to be a real delicacy in this dish, adding sweetness and an attractive, curious color. It pairs wonderfully with blue cheese (here I suggest Bergader, but you can substitute Gorgonzola or a spicy goat cheese).
Preparing this savory tart is quite quick and simple, especially if you follow the photo-recipe below. In a few minutes, with little effort and minimal cost, you will have a gourmet dish: tasty, beautiful and original.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 puff pastry (rectangular)
- 1 lb (about 5 cups shredded) purple cabbage
- 3 oz prosciutto crudo
- 1 oz Bergader (spicy)
- 2 tbsp Parmesan
- 3/4 oz spicy provolone (sliced into strips)
- as needed extra virgin olive oil
- as needed salt
- as needed milk
- sesame seeds
YOU WILL NEED FOR THE PUFF PASTRY WITH PURPLE CABBAGE, PROSCIUTTO AND BERGADER
- 1 Pan
- 1 Cutting board
- 1 Baking sheet
- 1 Pastry brush
PREPARATION PUFF PASTRY WITH PURPLE CABBAGE, PROSCIUTTO AND BERGADER
Remove any damaged outer leaves from the purple cabbage and cut it in half. Slice it into thin strips and place them in water. Rinse and drain. In a pan add a drizzle of olive oil and, when hot, add the cabbage.
Season with salt, cover with a lid and let it stew for 15 minutes or until the cabbage is soft and dry. If needed, add a bit of water. Turn off the heat and let it cool.
Unroll the puff pastry, leaving the paper it’s rolled in. On one half, leaving about 3/8 inch free from the edges, place overlapping slices of prosciutto and then top with the cold purple cabbage, the spicy provolone cut into strips, the Bergader (or spicy Gorgonzola) and the Parmesan.
Fold it like a wallet and seal the edges well. Brush the entire surface with milk and use a knife to make small slits so moisture can escape.
Sprinkle with sesame seeds, place the puff pastry with purple cabbage on a baking sheet and bake in a preheated convection oven at 374°F for 25-30 minutes, until the pastry is golden and crispy.
When done, remove from the oven and let it cool slightly. Then cut and serve.
STORAGE
In the refrigerator:
Once cooked and cooled, you can store the puff pastry in an airtight container or wrapped in plastic wrap.
It keeps in the refrigerator for about 2-3 days.
Before serving again, reheat it in the oven at 356°F for about 10 minutes so it becomes crisp again.
In the freezer:
If you want to store it longer, you can freeze it. Make sure it is completely cool before wrapping it in plastic wrap and then placing it in a freezer bag.
It keeps in the freezer for about 1 month.
To use, thaw slowly in the refrigerator and then reheat in the oven.
