Cabbage & Onion Tart

A few weekends ago, Abby was home from college for a mini-break, and right before dinner one night, she came into the kitchen to tell me her friend Alex was going to stop by. It’s dinnertime, I said. Will he be eating with us? She (somewhat annoyingly) couldn’t confirm one way or the other, but I decided to be prepared just in case — you know how I panic when feeding The Species Known As Teenage Boys — and an extra helping of what I was making (tofu with greens!) somehow didn’t seem like it was going to do the job. So I did a quick scan of the fridge. Here is what I pulled out:

Mustard, onions, shredded cheddar, 1/2 Napa cabbage, frozen pie dough, thyme. Nothing very fancy, right? And yet, this was the result:

I ended up cooking down the onions and cabbage and wrapping it all up in the pie dough. It feeds about 3 people (maybe 2 teenage-boy people), and the crust is pretty rich, so just a simple green salad rounds it out for a meal. Alex ended up not staying for dinner, but I ended up eating it for lunch the next day (like all galettes it’s better at room temperature) and it only took 30 minutes of my life anyway.

Cabbage-and-Onion Tart with Cheddar & Mustard

2 tablespoons olive oil
2 medium onions, sliced
kosher salt and freshly ground black pepper
7 ounces cabbage (Napa or Savoy), sliced
1 9-inch store-bought pie dough (or this one if you want a homemade option)
2 teaspoons Dijon mustard
1-2 ounces shredded sharp cheddar (you can omit to cut back on richness or swap with a sprinkling of nutritional yeast)
1 egg, whisked
fresh thyme, for serving

Preheat oven to 425°F.

Add olive oil to a large deep skillet set over medium heat. Add onions, salt, and pepper and cook until onions soften and start caramelizing, about 10-12 minutes. Add cabbage, turn up heat, and continue cooking until the cabbage browns a bit and onions are softened. (It doesn’t have to complete cook down since it’s going in the oven.)

Meanwhile, place pie dough on a parchment-paper lined cookie sheet and spread the middle with mustard, leaving a 1-inch border. Sprinkle on cheddar, then add onion-cabbage mixture, flattening slightly with a spoon. Wrap edges of the dough around the filling as shown. Brush the exposed dough with egg wash.

Bake for 18-20 minutes until crust is golden. Let cool slightly (makes it easier to slice), and serve with fresh thyme leaves.

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2 Comments

Hotelcenneys

Cabbage & Onion Tart is the best dish for perfect weekend wish treats our taste buds with its aroma!!!
India is the only country with varieties of spices. We, as Indians never lag in satisfying the tongues and stomachs of people all over the world. Likewise, In Salem, Tamil Nadu, known for mangoes, has a name for excellent multi cuisine food, desserts and accommodation services, which is known as Hotel Cenney’s gateway, four-star Premium star hotel with luxurious amenities.

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