Reviews (1) Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 3 Martha Stewart Member Rating: 5.0 stars 01/21/2020 I have been making this recipe for several years. I make one large tart rather than individual and it works well in an 8" tart pan. It is always a hit. I am not a fan of the thyme, so I omit that one ingredient. Martha Stewart Member Rating: 5 stars 01/16/2014 I've been making this dish a few times each winter for over 20 years now, and I still love it. I serve it with soup or salad as a vegetarian dinner, or as a side dish for roast fowl, pork, or beef. I sometimes make it as one large tart by lining the pie dish with a circle of pastry, adding the filling, then loosely folding the overhanging pastry over the cabbage filling - no rings needed. I have also made it as an hors d'oeuvre, using a tartlet pan to prepare one-bite tarts.
Back to Red Cabbage and Onion Tarts All Reviews for Red Cabbage and Onion Tarts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Red Cabbage and Onion Tarts Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 1/2 cups all-purpose flour Salt and freshly ground black pepper 3 tablespoons fresh thyme leaves 1/2 pound (2 sticks) unsalted butter, cut in small pieces 1/4 to 1/2 cup ice water 2 tablespoons olive oil 2 red onions, sliced 1/4 inch thick 1/4 head red cabbage, shredded 2 tablespoons red-wine vinegar 1 teaspoon sugar 1/4 pound Gruyere or Swiss cheese, cubed
Cook’s Notes If you don’t have flan rings, fold the crust over the filling for a more free-form shape.
Gallery Red Cabbage and Onion Tarts
Recipe Summary Servings: 4
Gallery
Red Cabbage and Onion Tarts
Red Cabbage and Onion Tarts
Red Cabbage and Onion Tarts
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour Salt and freshly ground black pepper 3 tablespoons fresh thyme leaves 1/2 pound (2 sticks) unsalted butter, cut in small pieces 1/4 to 1/2 cup ice water 2 tablespoons olive oil 2 red onions, sliced 1/4 inch thick 1/4 head red cabbage, shredded 2 tablespoons red-wine vinegar 1 teaspoon sugar 1/4 pound Gruyere or Swiss cheese, cubed
Directions
Combine flour, 1 teaspoon salt, and 1 tablespoon thyme in a food processor. Add butter, and process until mixture resembles coarse meal, about 10 minutes. With the motor running, slowly pour in ice water until mixture holds together when squeezed. Wrap in plastic, and press into a flat disk. Chill until firm.
Heat oil in a large saute pan over medium heat. Add onions, and cook until soft. Add cabbage; reduce heat. Add 1/2 cup water, 2 tablespoons thyme, vinegar, sugar, and salt and pepper to taste. Cover; cook 10 minutes. Uncover, turn heat up, and cook until liquid is gone.
Heat oven to 425 degrees. Quarter dough, and roll into 5-inch circles. Fit into 4-inch flan rings. Add filling, and scatter cheese on top. Fold over pastry edges. Chill until firm. Bake 15 to 20 minutes; serve hot.
Cook’s Notes If you don’t have flan rings, fold the crust over the filling for a more free-form shape.
Cook’s Notes
If you don’t have flan rings, fold the crust over the filling for a more free-form shape.
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 3
Martha Stewart Member Rating: 5.0 stars 01/21/2020 I have been making this recipe for several years. I make one large tart rather than individual and it works well in an 8" tart pan. It is always a hit. I am not a fan of the thyme, so I omit that one ingredient. Martha Stewart Member Rating: 5 stars 01/16/2014 I've been making this dish a few times each winter for over 20 years now, and I still love it. I serve it with soup or salad as a vegetarian dinner, or as a side dish for roast fowl, pork, or beef. I sometimes make it as one large tart by lining the pie dish with a circle of pastry, adding the filling, then loosely folding the overhanging pastry over the cabbage filling - no rings needed. I have also made it as an hors d'oeuvre, using a tartlet pan to prepare one-bite tarts.
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 3
Add Rating & Review
18 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 3
18 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 3
18 Ratings 5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 3
5 star values: 3 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 3
Martha Stewart Member Rating: 5.0 stars 01/21/2020 I have been making this recipe for several years. I make one large tart rather than individual and it works well in an 8" tart pan. It is always a hit. I am not a fan of the thyme, so I omit that one ingredient. Martha Stewart Member Rating: 5 stars 01/16/2014 I've been making this dish a few times each winter for over 20 years now, and I still love it. I serve it with soup or salad as a vegetarian dinner, or as a side dish for roast fowl, pork, or beef. I sometimes make it as one large tart by lining the pie dish with a circle of pastry, adding the filling, then loosely folding the overhanging pastry over the cabbage filling - no rings needed. I have also made it as an hors d'oeuvre, using a tartlet pan to prepare one-bite tarts.Martha Stewart Member
Rating: 5.0 stars 01/21/2020
I have been making this recipe for several years. I make one large tart rather than individual and it works well in an 8" tart pan. It is always a hit. I am not a fan of the thyme, so I omit that one ingredient.
Rating: 5.0 stars
Rating: 5 stars 01/16/2014
I’ve been making this dish a few times each winter for over 20 years now, and I still love it. I serve it with soup or salad as a vegetarian dinner, or as a side dish for roast fowl, pork, or beef. I sometimes make it as one large tart by lining the pie dish with a circle of pastry, adding the filling, then loosely folding the overhanging pastry over the cabbage filling - no rings needed. I have also made it as an hors d’oeuvre, using a tartlet pan to prepare one-bite tarts.
Rating: 5 stars
All Reviews for Red Cabbage and Onion Tarts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red Cabbage and Onion Tarts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
