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Red Cabbage and Onion Tarts

If you don't have flan rings, fold the crust over the filling for a more free-form shape.

  • Servings: 4
Red Cabbage and Onion Tarts

Source: Martha Stewart Living, December/January 1992/1993

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

  1. 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.

  2. 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.

  3. 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.

Reviews (1)

  • mrlukens 16 Jan, 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.

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