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Red cabbage tart
Nutrition facts per serving:
- Energy in kcal about 504
- Fat about 29g
- Carbohydrates about 45g
- Protein about 12g
This is needed
This is needed
for 4 people
Red cabbage
- 1 tbsp olive oil
- 500 g red cabbage, in strips approx. 5 mm thick
- 1 apple deseeded, coarsely grated
- 1 red onion, finely chopped
- 1 tsp coarse cane sugar
- 3 sprigs thyme, leaves torn off
- 0.5 dl water
- 2 tbsp balsamic vinegar
- 0.75 tsp salt
- a little pepper
Pastry dough
- 1 pastry dough, rolled into a circle (approx. 32 cm Ø)
Sauce
- 2.5 dl soya cream
- 2 tbsp Maizena cornflour
- 250 g silken tofu
- 2 tsp Dijon mustard
- 0.5 tsp salt
- a little pepper
To bake
- 3 thyme sprigs, leaves torn off
Tools
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- For a flan tin approx. 30 cm in diameter
And that's how it's done
And that's how it's done
Red cabbage
Heat the oil in a pan. Add the cabbage, apple, onion and sugar, sauté for approx. 5 mins., stirring occasionally. Pour in the balsamic and water, add the thyme, simmer for approx. 5 mins. until all of the liquid has evaporated, season, allow to cool slightly.
Pastry dough
Place the dough in the tin along with the baking paper, prick with a fork.
Sauce
Place the tofu, cream, mustard and cornflour in a measuring cup, puree, season. Pour the sauce over the base of the tart, top with the red cabbage.
To bake
Approx. 50 mins. on the bottom shelf of an oven preheated to 220 °C. Remove and garnish with thyme.
