- 2 cups flour, sifted (yes, sift it!)
- 1 Tbl plus 1 tsp baking powder
- 1 tsp salt
- 1 stick cold butter, cubed
- 1/2 cup cold milk
- 1 1/2 tsp caraway seeds
- 2 cups chopped Guinness Corned Beef *See note
- 1 cup sauerkraut, drained (I don’t rinse mine)
- 2–2 1/2 cups shredded Jarlsberg cheese
- 2–3 Tbl yellow mustard (or grainy mustard); if you don’t like that you can use 1000 island dressing
- In a medium bowl whisk together flour, salt, caraway seed and baking powder.
- Cut in the butter to resemble coarse cornmeal.
- Add the milk and quickly stir to gather dough into a ball.
- Divide the balls to where one is slightly bigger than the other (this will be used for the base.
- Gently, on a lightly floured board roll out the bottom crust.
- Preheat oven to 350F.
- Lightly spray a 9”-10” removable bottom tart pan.
- Place the crust into the pan and up the sides to where you have a 1/2” overhang.
- Lay 1 cup of cheese on the bottom crust and spread out evenly.
- Next add the corned beef followed by the sauerkraut.
- Next drizzle the mustard over top but be careful not to get it on the crust edges.
- Add the remaining cheese.
- Roll out the remaining biscuit ball and place on top of the tart.
- Gently pinch the top crust with the bottom crust to ensure a seal.
- Slit 2 holes in the top of the crust.
- Bake for 15-20 minutes or until the top is golden brown.
- Remove from the oven and allow to cool 5 minutes before removing from the tart pan.
- If the sides are too soft, place the tart (minus the sides) back in the oven for 5-7 minutes, covering the top loosely with foil.
If you don’t have leftover Guinness Corned Beef, you can use deli corned beef but be sure it’s low sodium. Though you really, REALLY should make the Guinness Corned Beef.
I strongly recommend you use Jarlsberg in this. Trust me here. Swiss will work but the flavor Jarlsberg is so magical in this dish!
Now some of you asked how to make this if you don’t have a tart pan/pan with a removable bottom (think Spring form). No fret, I got ya covered! Simply take either parchment paper (sprayed) or foil (sprayed) and line a round cake pan with it leaving at least a 1″ overhang. Bake as normal and just use the overhang as the ‘handles’ to lift it out. Parchment paper is a tad tricky as it tends to get brittle when ‘exposed’ in the heat. If you want I would take 2 long strips of foil, fold them a few times (about 1″ wide) and place them down in the pan first criss-crossed (X), then line with parchment. Use the handles of the foil X’s to help take it out.