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Recipe

Cabbage tart tatin

  • 10 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Cabbage tart tatin
  • 60 gram butter
  • 6 peeled, sliced eschalots
  • 1/4 cup caster sugar
  • 2 tablespoon white-wine vinegar
  • 1/2 green cabbage, trimmed, cut into 6-8 wedges
  • 2 sheets, thawed frozen puff pastry

Method

Cabbage tart tatin
  • 1
    Preheat oven to very hot, 220°C.
  • 2
    In a 25cm ovenproof frying pan, covering base evenly. Cook on low heat 15-20 minutes without turning, until underside begins to caramelise and excess liquid evaporates. Cool slightly, melt butter on medium. Saute eschalots for 3-4 minutes, until golden. Add sugar and vinegar, stirring to dissolve. Season to taste.
  • 3
    Arrange cabbage in frying pan, covering base evenly. Cook on low heat 15-20 minutes without turning, until underside begins to caramelise and excess liquid evaporates. Cool slightly.
  • 4
    Stack pastry sheets and trim to make a circle. Cover pan with pastry, tucking edges underneath cabbage. Prick with a fork. Bake 20-25 minutes until pastry is puffed and golden brown. Turn out onto a board. Cut into wedges to serve.

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