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
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.