This tart is a great vegetarian alternative to the corned beef dishes that are typically served on St Patrick’s Day. It is light and chock-full of veggies, and it leaves you satisfied and feeling great in your own skin, as any spring dish would. DH loved it so much that he had it for lunch at work several days in a row – believe me, that’s some serious compliment coming from a carnivore, lol The freshness of the dill coupled with the mildness of the potatoes and cabbage and the assertive notes of the authentic Irish cheddar make this tart a flavorful treat fit to enjoy all year long 🙂
My inspiration for the dough came from a strudel recipe I posted awhile ago.
I rolled the dough into a 9in pie plate previously brushed with vegetable oil, and used my hands to cover the bottom and walls of the plate with the dough as uniformly as possible. Then, I pinched the dough with a fork in several places…
… and baked it “blind” in the preheated oven for 20 minutes.
In the filling I used quintessential St Patrick’s Day ingredients, such as shredded cabbage, which I sautéed in a pan until light golden brown and soft…
… and red potatoes, which I boiled and then mashed with a fork.
Cabbage and potatoes, just about ready for the next step!
I added eggs, chopped dill and diced Kerrygold Dubliner Cheese, which provided depth of flavor and a savory nuttiness to the notoriously mild cabbage and potatoes.
Once the filling was ready, I added it on top of the partially baked pie shell and popped the dish back into the oven to bake for a further 30 minutes or until golden brown.
This is the tart, piping hot and smelling amazing!
I sliced the tart and served it warm with a simple cabbage, tomato & dill salad on the side.
You can add sliced soda bread. Whether served on its own or with relevant additions on the side, the verdict will be the same: this tart is refreshing, light, as close to its natural elements as possible and delicious!
Wishing everyone an amazing St Patrick’s Day weekend 🙂