Red Cabbage & Onion Tarts
Recipe Details:
- Cook Time: 20 minutes
- Prep Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Recipe Category: Lunch/Snacks
- Keywords: Vegetable, Brunch, Oven, Small Appliance, < 4 Hours
- Servings: 4
Nutrition Information (per serving):
- Calories: 914.5
- Total Fat: 61.6g
- Saturated Fat: 35.3g
- Cholesterol: 148.1mg
- Sodium: 661.5mg
- Total Carbohydrates: 74.7g
- Dietary Fiber: 4.6g
- Sugars: 7.2g
- Protein: 17.8g
Ingredients:
- 2 1/2 cups flour
- 3 tbsp thyme (divided)
- 1 tsp salt
- 3/4 tsp pepper
- 1/2 cup unsalted butter, cold and diced
- 1/4 – 1/2 cup ice water
- 1/2 cup olive oil
- 2 cups red cabbage, shredded
- 3 tbsp red wine vinegar
- 2 tsp sugar
- Salt and pepper to taste
- 1 cup Swiss cheese, grated
- 1 cup Gruyere cheese, grated
- 2 medium red onions, thinly sliced
Instructions:
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Prepare the Pastry Dough:
- In a food processor, combine the flour, 1 tbsp thyme, salt, and pepper.
- Add the cold diced butter and pulse until the mixture resembles coarse meal.
- With the processor running, slowly pour in the ice water until the dough starts to come together and can hold its shape when squeezed.
- Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator until firm, about 30 minutes.
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Prepare the Filling:
- While the dough is chilling, heat olive oil in a large skillet over medium heat.
- Add the sliced red onions and sauté until softened.
- Stir in the shredded red cabbage, 2 tbsp thyme, red wine vinegar, sugar, and season with salt and pepper to taste.
- Reduce the heat, cover the skillet, and cook for about 10 minutes until the cabbage is tender, adding water if necessary to prevent sticking.
- Uncover and increase the heat to cook off any remaining liquid until the mixture is dry. Remove from heat and set aside.
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Assemble and Bake:
- Preheat your oven to 425°F (220°C).
- Divide the chilled dough into 4 equal portions and roll each portion into a 5-inch circle on a lightly floured surface.
- Place each dough circle into a 4-inch flan ring or large muffin tin, pressing gently to fit. Trim any excess dough if necessary.
- Fill each pastry shell with the prepared cabbage and onion mixture, distributing evenly among the tarts.
- Sprinkle grated Swiss and Gruyere cheeses over the filling, allowing some to spill over the edges of the pastry.
- Fold over the edges of the pastry to create a rustic, scalloped edge.
- Chill the assembled tarts in the refrigerator for about 30 minutes to firm up.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the filling is heated through.
- Remove from the oven and let cool slightly before serving.
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Serving:
- Serve the Red Cabbage & Onion Tarts hot, either as a main dish for lunch, a snack, or as part of a buffet spread. These tarts are flavorful and perfect for any occasion where you want to impress with homemade goodness.
These Red Cabbage & Onion Tarts are a delightful combination of savory pastry filled with caramelized onions, tender red cabbage, and gooey melted cheese, all wrapped up in a crisp, golden crust. They make for a satisfying meal or snack, ideal for brunches or casual gatherings where you want something a bit special to share. With a bit of prep time and chilling, they’re well worth the effort for their impressive taste and presentation!
