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Red cabbage tart
This is a red cabbage tart made with candied pecans and a Gorgonzola royale, a simple mixture of cream, eggs, and cheese. This can also be used in a quiche for another meal, brunch, lunch or dinner.
YIELDS
4
TO
6
Ingredients
Cabbage filling
- 1 head red cabbage (thinly sliced)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 tablespoons red wine vinegar
- 4 tablespoons maple syrup
Gorgonzola royale
- 2 eggs
- 1 cup heavy cream
- 1/4 cup gorgonzola cheese
- 1 tablespoon parsley, chopped
To Build
- 1 store bought pie crust
Directions
Cabbage filling
- In a large sauce pot or Dutch oven on medium-high heat, add the olive oil and the shredded cabbage and sauté (about two minutes). Add in the onion and continue to stir and cook for three to five minutes. Deglaze the pan with vinegar and maple syrup. Turn heat to medium-low, cover with a tight-fitting lid, and cook until soft, occasionally stirring. Once the cabbage is smooth and still slightly el Dante, remove it from the pan and allow it to cool.
Gorgonzola royale
- Use an immersion blender to blitz all ingredients until smooth.
To build
- Fill the tart with the cooked cabbage, then pour in the Royale to cover the cabbage and bake.
- Bake the oven until the pastry is golden and the Royale has set (about 20-30 minutes).
- Serve warm with candied pecans and a light sprinkling of parsley for garnish. Enjoy!
