This caramelized red cabbage, onion, and leek tart is a winner for a two main reasons. One, the ingredient list is relatively simple: red cabbage, onion, leeks, prepared puff pastry, and a few seasonings is all we need. Two, though it takes some time, it's mostly hands off but our efforts are rewarded with this flavorful tart.
I was initially inspired by David Tanis' recipe here at NYT Cooking and wanted to make my own version that didn't use the capers and anchovies.
Plus, look at the pop of color from the caramelized red cabbage and chopped green herbs!
Making this Caramelized Red Cabbage, Onion, and Leek Tart
A big time saver is the prepared puff pastry. My favorite, hands down, is this one from Dufour Pastry Kitchens. They also offer a plant-based variety so you can even turn this tart into a vegan dish in one fell swoop. Easy peasy!
Here is how we make this delicious tart that is giving all the springtime vibes:
- First, slice up all the veggies and heat your olive oil over medium-low heat in a cast iron skillet or heavy bottom pan.
- Next, we're going to begin slowly caramelizing the vegetables. Doing so helps to release their flavors, making them more concentrated. For this mix of vegetables, our low and slow cook time makes them sweet and oh-so-delicious. It does take some time, so set aside a good 30 to 40 minutes to allow these vegetables to become their best selves.
- Once the vegetables are caramelized, we'll roll out the puff pastry and then spread the vegetables across, leaving about a one-inch border so that we can fold over the edges.
- Then, we brush on some egg wash and sprinkle the edges with some flaked salt and more herbs de Provence. Bake in a 400 degree oven for about 30 to 40 minutes until edges are puffed and golden brown.
- Cool slightly before serving. You can enjoy this on its own or with a light salad to round out the meal. It's so deliciously simple!
Looking for another variation to try? Try this springtime quiche with herbed goat cheese and caramelized onions. It's another winner.
As always, let me know if you make this recipe by tagging me on Instagram. I can’t wait to see what you make!
In the meantime, cheers to the next nourishing meal. ❤️
Caramelized Red Cabbage, Onion, and Leek Tart
Equipment
- 1 large cast iron skiller
Ingredients
- 4 tablespoons olive oil
- ½ head small red cabbage thinly sliced (about 3 cups)
- 1 medium leek white and tender parts sliced thin
- ½ medium onion thinly sliced
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon herbs de Provence
- 1 14- ounce sheet prepared puff pastry
- 1 large egg
- 1 tablespoon water
- Flaked sea salt and herbs de Provence for sprinkling
- 2 teaspoons chopped fresh parsley and scallions
- Drizzle of balsamic and hot honey or regular honey
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large, wide cast iron skillet, heat the olive oil over medium-low heat. Add onions and leeks and begin to cook, stirring occasionally, until they become softened and slightly translucent, about 5 to 7 minutes. Season well with a couple generous pinches of kosher salt and a pinch of ground black pepper.
- Add the red cabbage and begin to cook it down, another 5 minutes. Add garlic and the herbs de Provence. Cook the vegetables, stirring occasionally, until the cabbage is soft with edges that begin to brown and caramelize. The process will take approximately 40 minutes. The veggies will smell slightly sweet and fragrant.
- Lay pastry sheet on a rimmed parchment-lined baking sheet. Flour a rolling pin and roll out the puff pastry gently until it measures about 18 x 13 inches. Spread the cabbage and onion mixture over the pastry, leaving a generous 1-inch border. Fold over the border and crimp at the corners.
- Create egg wash by whisking together egg and water. Brush the edges of the puff pastry with egg wash. Sprinkle a mix of flaked sea salt and more herbs de provence.
- Bake for 30 to 40 minutes, until the pastry is nicely browned along the edges. Cool tart for 5 minutes, then sprinkle the chopped scallions and parsley on top. Cut into slices and serve.
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