Parcels of goodness – Short Crust Pastries With Romanescu Cabbage, Sun-dried Tomatoes and Almond Filling

Romanescu CabbageShort Crust Pastries With Romanescu Cabbage, Sun-dried Tomatoes and Almond Filling-6

Cauliflower is nice but Romanescu cabbage is even nicer, it has a sweeter taste and it looks even better: it is famous example of fractals in food and with its strange forms and beautiful green colour, I never get tired of it. I photograph it every year but I am never satisfied, I never feel that I manage to show its splendors. Maybe that is because  it needs to be seen tridimensionally and not bidimensionally, I have realized that some things just don’t work on the page but need to be seen with our eyes and I just should give up my rather feeble attempts.

Short Crust Pastries With Romanescu Cabbage, Sun-dried Tomatoes and Almond Filling-4
Sun-dried tomatoes

This is a dish that I think even a cauliflower/Romanescu cabbage fiend could eat and like, the crispiness of the short crust pastry dough and the mix of flavours in the filling work so well together and I wish I had made many more of them. Maybe I should be happy because I really must stop stuffing myself with good things for a while. On the other hand, I still have some of that filling that needs to be eaten…

Short Crust Pastries With Romanescu Cabbage, Sun-dried Tomatoes and Almond Filling-3

SHORT CRUST PASTRIES WITH ROMANESCU CABBAGE, SUN-DRIED TOMATOES AND ALMOND FILLING.

400 g/14 ounce unsweetened short crust pastry dough
1 head Romanescu cabbage
2 whole sun-dried tomatoes, soaked and chopped finely
4-5 abundant tbsp not too finely chopped almonds (preferably blanched)
a sprig or two of thyme
salt
extra-virgin olive oil

   Break or cut the cabbage into small florets and then cook gently in a skillet with thyme and some olive oil.

   When the cabbage has softened, add tomatoes and almonds and then try to season.

   Roll out the short crust pastry dough, spoon small amounts of filling at even distances, cover with more short crust pastry. Pat the dough around the filling and then cut out circles with a cookie cutter.

   Bake on parchment paper in a pre-heated oven (200°C/390°F) for 15 minutes or until golden. Serve warm or cold.

Short Crust Pastries With Romanescu Cabbage, Sun-dried Tomatoes and Almond Filling-5

L