Cabbage Tart
Elevate your savory baking game with this delectable Cabbage Tart—a rustic yet elegant dish that's perfect for brunch, lunch, or a light dinner. Featuring a buttery, homemade pastry crust and a rich, creamy filling of caramelized onions, garlic-scented shredded cabbage, and a hint of fresh thyme, this recipe transforms humble ingredients into a crowd-pleasing masterpiece. Topped with Parmesan cheese and baked to golden perfection, the tart strikes the perfect balance of crisp, flaky crust and velvety savory filling. Simple yet sophisticated, this Cabbage Tart pairs beautifully with a fresh green salad or hearty soup, making it a versatile addition to your recipe repertoire. Whether you're entertaining guests or enjoying a cozy meal at home, this dish combines comfort and elegance in every bite.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold)
- 1 teaspoon Salt
- 60 milliliters Cold water
- 2 tablespoons Olive oil
- 1 medium Onion (thinly sliced)
- 400 grams Green cabbage (shredded)
- 2 cloves Garlic (minced)
- 1 teaspoon Thyme (fresh)
- 0.5 teaspoon Black pepper
- 3 large Eggs (beaten)
- 120 milliliters Heavy cream
- 50 grams Parmesan cheese (grated)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until a rough dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch tart pan, pressing the dough into the edges and trimming any excess. Prick the bottom of the crust with a fork and refrigerate for 15 minutes.
Line the tart crust with parchment paper and fill it with pie weights or dried beans. Pre-bake the crust for 15 minutes, then remove the weights and paper and bake for another 5 minutes. Set aside to cool slightly.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it softens and begins to caramelize, about 8 minutes.
Add the shredded cabbage to the skillet and cook, stirring occasionally, until it softens and shrinks, about 10 minutes. Stir in the minced garlic, thyme, salt, and black pepper. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the beaten eggs, heavy cream, and Parmesan cheese. Stir in the cooled cabbage mixture until well combined.
Pour the filling into the pre-baked tart crust. Smooth the surface with a spatula.
Bake the tart for 25-30 minutes, or until the filling is set and lightly golden on top.
Let the tart cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.5 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
