Mar 07, 2014 5:03 PM GMT
Savory pastries — pies, tarts, quiches, tortas and the like — are so inherently appealing that it doesn’t really matter what you fill them with.
The reason this combination works so well is that much of the pleasure of any savory pastry lies in the warm, salty crust, which crumbles and flakes when you bite down. Then you hit the cabbage filling, which is soft and silky, slightly sweet from caramelized onions, and creamy from a hefty dose of grated fontina cheese. A handful of diced smoked ham, if you use it, adds a note of brawny complexity to the mix, but you wouldn’t miss it if you left it out.