Best Cabbage Onion And Sweet Pepper Tart Recipes

CABBAGE AND ONION TART, PROVENçALE STYLE

Steps:

• Preheat oven to 325 degrees. Blanch the cabbage leaves for two minutes in boiling water to soften them. Drain.
• In a heavy frying pan, saute the onions in the butter and olive oil over low heat until transparent. Mix in the anchovies and olives and set aside.
• Beat the eggs in a bowl and add the cream, thyme and nutmeg, salt and pepper. Add the onion mixture and stir well.
• Arrange the cabbage leaves in a buttered baking dish so that the tops hang over the sides. Pour in the filling and close the tops over it. Cover with aluminum foil and bake in a bainmarie in the center of the oven for one hour, or until set. Meanwhile, make the sauce (see recipe).

CABBAGE AND CARAMELIZED ONION TART

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions, and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often, until the onions are very soft, sweet and light brown.Meanwhile, heat the remaining olive oil over medium heat in another large skillet. Add the cabbage. Cook, stirring often, until it begins to wilt, then add salt and pepper to taste. Continue to cook for another 10 to 15 minutes, stirring often, until the cabbage is tender and fragrant. Stir in the onions, simmer together uncovered for about five minutes or until there is no longer any liquid in the pan, and remove from the heat.
• Heat the oven to 350 degrees. Oil a 9- or 10-inch tart pan and line with the dough. Beat the eggs and milk in a bowl and season with salt (about 1/2 teaspoon) and pepper. Stir in the onions, cabbage and cheese, and combine well. Scrape into the tart pan, and place in the oven. Bake 40 to 45 minutes until the top is lightly browned.

CABBAGE TART

Steps:

• For pastry: In a large bowl, combine flour and salt; add butter and blend until mixture resembles coarse meal.
• Add yolk mixture and toss to incorporate liquid, adding more ice water if necessary, to form a dough.
• Gather into a ball, flatten slightly and chill, wrapped in wax paper, for 1 hour.
• Roll dough out to 1/8 inch thick round on lightly-floured surface.
• Fit into a 10 inch fluted tart pan with removable bottom and press it gently up sides to form an edge ¼ inch above the rim.
• Prick bottom of shell lightly with fork and chill shell for 30 minutes.
• Line with foil and fill with pie weights or dry beans.
• Preheat oven to 400F and back pastry in lower third of oven for 10 minutes.
• Remove foil and pie weights and bake shell 8-10 minutes longer, or until it is golden.
• Let it cool.
• In boiling, salted water, boil cabbage for 5 minutes, or until it is tender.
• Drain and refresh, squeezing out excess liquid.
• In a large skillet cook cabbage in butter over low heat, stirring, for 2 minutes, or until butter is absorbed, and season to taste.
• Transfer to a bowl and let cool.
• Preheat oven to 350F and position rack in center of oven.
• In a small bowl whisk together the eggs, egg yolk, sour cream, salt and pepper and whisk in heavy cream.
• Spoon cabbage into shell and sprinkle with caraway seeds.
• Ladle cream mixture over it and sprinkle with cheese.
• Bake tart for 30 minutes or until just set.
• Let cool 10 minutes and remove rim.
• Serve warm or at room temperature.