Red Cabbage And Apple Tarts - This Week's Feast

De.Ma.Cuisine's picture

May. 04, 2012

Cute little individual tarts made with cabbage and apples that are cooked with honey. They're topped with pie crust, baked, then topped with gorgonzola cheese and reduced balsamic vinegar. They are meant to be eaten alongside a Steak Salad.

Ingredients

Red cabbage head 1 Medium , quartered, cored, shredded
Apples 2 Medium , julienned
Red onions 1 Medium , chopped (Optional)
Honey 2 Tablespoon
Salt To Taste
Pepper To Taste
Garlic cloves 2 Medium , minced
Chives 4 Tablespoon , chopped (3
White wine/Apple cider vinegar 1/4 Cup (4 tbs)
Olive oil 2 Tablespoon (1
Pie crust 1 Medium
Gorgonzola cheese/Goat cheese 2 Teaspoon (As needed to top 4 tarts)
Balsamic vinegar 1/2 Cup (8 tbs) (Reduced to about 2
For the egg wash
Eggs 1 Medium
Water 1 Teaspoon
For greasing the ramekins
Olive oil 2 Teaspoon (As needed for greasing)

Directions

GETTING READY

1. Grease 4 small ramekins (oven-safe dishes). Set aside.

MAKING

2. In a dry pan, cook cabbage and apple with honey, salt and pepper over medium heat for 5 minutes, stirring occasionally (if using red onion, add it now).

3. Add garlic and chives. Cook 2 - 3 minutes.

4. Add wine, turn heat to high and cook, stirring occasionally, until most of the liquid has been absorbed, about 4 minutes.

5. Remove from heat. Add olive oil, stir.

6. Divide cabbage mixture and put into the greased dishes.

7. Divide pie crust into 4 discs. Roll out. Top ramekins with crust, crimp around edges, as shown in the video. Cut four vent holes in top of each tart with the point of a knife.

8. Whisk egg with water. Brush just a little over pie crust.

9. Bake (in an oven toaster) at 350 F for about 30 minutes, or until crust is flaky and baked.

10. Meanwhile, bring balsamic vinegar to a boil. Reduce to a simmer, and cook until the liquid is reduced, thickened and syrupy. (Be careful not to burn it)

FINALIZING

11. Top each tart with some gorgonzola cheese and a drizzle of reduced balsamic vinegar.

SERVING

12. Serve the tarts with a steak salad (spinach, arugula and lettuce topped with a sliced steak and some homemade gorgonzola dressing) or a regular green salad, roasted chicken, bacon or beef (or chicken) crostini as per your choice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 695Calories from Fat 239

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 592 mg24.67%

Total Carbohydrates 106 g35.3%

Dietary Fiber 17 g68%

Sugars 46 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet