This is fussier than the things I usually make but worth it. I was looking for a way to use my new 10 inch porcelain quiche pan for a dinner tart. A cabbage filling with sausage seemed like the thing to go in a rye crust flavored with bacon fat. And it went very well indeed. Actually the bacon fat was so good here I wondered why it wasn’t a more common ingredient in savory crusts. Any aged hard sharp cheese would be good; gouda or cheddar might be tried as well as gruyere. My garden won’t grow thyme but that would be lovely here as well. The idea for the rye crust was inspired by a tart recipe here by melissav (https://food52.com/recipes/9989-savory-mustard-tart-with-potatoes-and-chard) though I've changed up all the other ingredients.

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