Cabbage pie from the Alps

Origin : Jura
Tarte aux poires et au Bleu de Gex
Preparation time
15 min
Cooking time
10 min

Some history

This recipe comes from the area of Briançon and Serre Chevalier the resort home to Champion Luc Alphand. Briançon is the highest city in France and famous for its fortifications designed by Vauban – on the UNESCO World Heritage list – and for the Izoard, Lautaret and Galibier passes – the main Alpine hill climbs on the Tour de France.


For the pastry:
400g of flour
15g of baking powder
½ a teaspoon of salt
20cc of warm water

For the filling:
1 onion
1 mountain cabbage
4 tablespoons of breadcrumbs
2 tablespoons of olive oil
15g of butter
2 or 3 juniper berries
Salt, pepper


Preparation of the pastry
Pour the baking powder into two tablespoons of warm water.
Allow to rise for 15 minutes. Mix the flour and the salt in a salad bowl. Make a hole in the flour, add in the baking powder and the 20cc of warm water. Mix with a wooden spoon. Knead until the pastry is smooth and elastic.
Roll the pastry into a ball. Cover with a cloth and let it rise for 2 hours in a warm place.

Preparation of the filling
Peel and dice the onion. Cut the cabbage in thin strips.
Brown the onion and the cabbage with the butter and olive oil in a deep fry pan. Add the juniper berries, salt and pepper, then mix. Simmer at a low setting until the cabbage is cooked (approximately 20 minutes). Add 4 tablespoons of breadcrumbs. Taste and correct the seasoning. Line a pie dish with 3/4 of the pastry. Cover with the cabbage. Lay the rest of the pastry over the cabbage and seal the edges. Prick with a fork. Preheat the oven and cook for 25 to 30 minutes at 220°C.

Wine suggestion

The chef's trick

The chef's trick

To cook a delicious pie make a small funnel from aluminium foil and stick it through the pie crust to release the moisture from the pastry during baking. Remove it once the pie is baked.

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