Rating: 2.89 stars
18 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3

These savory tarts are cheesy and delicious.

Martha Stewart Living, December/January 1992

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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

18 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 3
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 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.