Savory Cholera Cake
 
Ingredients
  • One package cold puff pastry (Blätterteig / pâte feuilletée / pasta sfoglia)
  • ½ cup / 4 ounces / 115 grams lardon (or speck or bacon)
  • oil, as needed
  • 2 large leeks
  • 1 small cabbage
  • 1½ lbs / 750 grams potatoes (preferably a waxy, low starch variety)
  • 2 cups / 1 lb / 500 grams grated Gruyere, Raclette or full flavor cheese
  • 3 large apples (or pears or a mixture of both)
  • 1 teaspoon dried or fresh thyme
  • salt and pepper, to taste
Instructions
  1. Wash potatoes. If large, cut into smaller pieces.
  2. Place the potatoes in a large pot. Add a teaspoon of salt.
  3. Bring to a boil. Reduce the heat. Simmer until just tender.
  4. Drain and set aside to cool.
  5. When cool enough to handle, scrape off the skin. (If using large potatoes, easier to peel before cooking.)
  6. Slice into flat discs or bite-size chunks.
  7. Cut lardon or bacon slab into small (1/4inch / ½ cm) cubes.
  8. Heat a skillet over medium heat and add the lardon.
  9. Sauté, stirring occasionally, until most of the fat renders out and pieces are nice browned.
  10. Remove with a slotted spoon and place in a large bowl.
  11. Thoroughly wash the leeks and cut off the root base.
  12. Make a shallow vertical slice and peel away the tough outer layer.
  13. Lay the leeks on a cutting board and slice in half lengthwise.
  14. Begin making half circle slices from the base up to where the tougher green leaves begin.
  15. If needed, add oil to the already hot skillet.
  16. Add sliced leeks and sauté until soft and lightly browned.
  17. Add to the lardon in the bowl.
  18. Halve the cabbage.
  19. Cut out the core and remove the tough outer layer.
  20. Cut each half into several pieces lengthwise then slice horizontally into bite-size pieces.
  21. If needed, add oil to the already hot skillet.
  22. Add the chopped cabbage and sauté until soft and lightly browned.
  23. Add to the lardon and leeks. Salt and pepper, to taste.
  24. Peel, core and thinly slice the apples.
  25. Keep slices long for one apple to decorate the top.
  26. Cut the other two apples into slightly smaller pieces.
  27. Have ready a 9 to 10 inch / 23 to 25 cm, deep-sided ( 3 inch / 7.5 cm) cake tin with removable sides or a deep casserole dish. If not using a non-stick pan, lightly butter or oil the sides and bottom.
  28. Lay the pastry into the pan.
  29. Press into the corners and up the sides.
  30. If higher than the pan, roll the top edges.
  31. If not using a round pastry, patch together so the dough covers the entire base and sides.
  32. Place half the potatoes in an even layer over the base of the pastry.
  33. Cover with half of the small apple slices.
  34. Sprinkle with half the cheese then spread half the leek, cabbage and lardon layer evenly over everything.
  35. Repeat.
  36. Decoratively top with the larger slices from the third apple.
  37. Bake in a pre-heated 350° F / 175° C oven until the filling is heated through and the pastry is crisp and golden brown, about 45 minutes to one hour.
  38. If the apple topping browns before the pastry is cooked through, lightly cover with foil.
  39. If using a pan with removable sides, allow to cool a bit before removing the cake from the pan.
  40. Serve warm or at room temperature.
  41. Leftovers should be stored in the refrigerator. Reheat in the oven.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/savory-cholera-cake/