Cabbage, Pancetta, And Gruyere Tart

Put the flour and salt in a food processor and process for a few seconds. Add the butter and pulse until the mixture looks like coarse cornmeal. Add the water 1 tablespoon at a time, pulsing briefly in between, until the dough starts to form in large clumps. Form the dough into a ball, wrap in plastic wrap, flatten into a disk and refrigerate for at least an hour.
Preheat the oven to 375. In a large non-stick skillet, heat the olive oil over high heat. Add the pancetta and cook until it just starts to take on a little color, about 5 minutes. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about another 5 minutes. Add the cabbage and cook stirring frequently, until starting to brown, about 10 minutes. Turn the heat to medium and cook another 5 minutes, until the cabbage and onions start to look caramelized and the pancetta cubes are brown and crispy. Stir in the caraway and turn off the heat.
On a floured surface, roll out the dough into an approximately 15 by 10 inch oval. Line a baking sheet with parchment paper and gently transfer the dough to the baking sheet. Spread the cabbage mixture over the dough, leaving about a 1 inch border. Top the cabbage with the grated cheese and fold the dough border up over the cabbage mixture.
Bake the tart for about 30 minutes, until the edges are golden. My oven is old and starting to get problematic, so the timing may be a touch shorter in a more functional oven.