Savory Reuben Jarlsberg Tart with Caraway Crust
A hearty twist on the classic Reuben sandwich transformed into an elegant tart format. This savory pastry combines tender corned beef, tangy sauerkraut, and melted Jarlsberg cheese encased in a buttery caraway-spiced crust. Perfect for brunch gatherings, casual dinners, or whenever you want to comfort food. The flaky biscuit-style crust provides the perfect base for the bold flavors of mustard, kraut, and premium cheese, creating a dish that's both familiar and sophisticated.
Ingredients
- 2 cups flour, sifted
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick butter, cold, cubed
- ½ cup milk, cold
- 1 ½ teaspoon caraway seeds
- 2 cups Guinness Corned Beef, choppedpastrami1:1none
different meat flavor
- 1 cup sauerkraut, drainedcoleslaw mix1:1none
less tangy, more crunchy
- 2 cups Jarlsberg cheese, shreddedSwiss cheese1:1vegetarian
slightly different flavor profile
- 2 tablespoon yellow mustard or grainy mustard(optional)
Instructions
- 1
Whisk together flour, salt, caraway seeds and baking powder in medium bowl
- 2
Cut in cold butter until mixture resembles coarse cornmeal
- 3
Add milk and quickly stir to gather dough into a ball
- 4
Divide dough so one portion is slightly larger than the other
- 5
Roll out larger portion on lightly floured board for bottom crust
- 6
Preheat oven to 350F
- 7
Spray removable bottom tart pan lightly with cooking spray
- 8
Place bottom crust in pan and up sides with 1/2 inch overhang
- 9
Spread 1 cup cheese evenly on bottom crust
- 10
Add corned beef layer followed by sauerkraut
- 11
Drizzle mustard over filling, avoiding crust edges
- 12
Top with remaining cheese
- 13
Roll out remaining dough and place over tart
- 14
Pinch top and bottom crusts together to seal
- 15
Cut 2 slits in top crust for venting
- 16
Bake for 15-20 minutes until top is golden brown
- 17
Cool 5 minutes before removing from pan
- 18
If sides are too soft, return tart to oven for 5-7 minutes with foil covering top
Tips
Don't skip sifting the flour as it creates a lighter, more tender crust that won't become dense.
Keep butter and milk cold to ensure flaky layers in the crust, similar to making biscuits.
If crust edges brown too quickly, cover with foil strips while continuing to bake the center.
Good to Know
Refrigerate covered up to 3 days. Reheat in 300F oven until warmed through.
Assemble tart up to 1 day ahead, cover and refrigerate. Add 5-10 minutes to baking time if baking from cold.
Serve warm or at room temperature. Cut into wedges for appetizers or larger portions for main course.
Common Mistakes
Don't overwork the dough to avoid tough crust
Seal edges well to prevent filling from leaking during baking
Let cool slightly before removing from pan to prevent breaking
Substitutions
different meat flavor
FAQ
Can I make this ahead of time?
Yes, assemble the tart up to a day ahead and refrigerate covered. Bake when ready to serve, adding extra time if baking from cold.
What if I don't have a tart pan?
Use a 9-inch pie pan instead. The results will be similar though the presentation will be different.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in a 300F oven until warmed through for best texture.