This delightful vegetarian tart combines soft red cabbage with creamy goat cheese and the satisfying crunch of walnuts, creating a full-flavored rustic dish.<\/p>\n
For 5 Servings:<\/p>\n
– Flour: 200g
\n– Water: 60ml
\n– Red cabbage: 400g
\n– Olive oil: 15ml
\n– Red onion: 1
\n– Goat cheese: 180g
\n– Walnuts: 40g
\n– Salt: 5 pinches
\n– Pepper: 2 pinches
\n– Mustard: 20g
\n– Butter: 100g
\n– Fine semolina: 10g<\/p>\n
Total Time: 1 hour 50 minutes<\/p>\n
– Prep Time: 30 minutes
\n– Cooking Time: 40 minutes<\/p>\n
1. Prepare the Dough<\/strong><\/p>\n Combine flour, salt, and cold butter by hand until the mixture resembles breadcrumbs. Gradually add water until it forms a dough ball. Wrap in plastic and refrigerate for 30 minutes.<\/p>\n 2. Pre-bake the Dough<\/strong><\/p>\n Roll out the dough, fit it into a tart tin, prick the base with a fork, and pre-bake for 10 minutes at 350\u00b0F (180\u00b0C).<\/p>\n 3. Moisture-Proofing Trick<\/strong><\/p>\n After removing from the oven, spread a thin layer of mustard over the base and sprinkle with fine semolina.<\/p>\n 4. Cook the Cabbage<\/strong><\/p>\n Saut\u00e9 the red onion in olive oil. Add the red cabbage, season with a bit of salt, and cook for 15-20 minutes on medium heat, stirring frequently until the cabbage is tender and moisture-free. Allow to cool slightly.<\/p>\n 5. Assembly<\/strong><\/p>\n Spread the cabbage evenly over the tart base. Add slices of goat cheese and sprinkle with crushed walnuts.<\/p>\n 6. Baking<\/strong><\/p>\n Bake at 350\u00b0F (180\u00b0C) for 25-30 minutes. Let the tart rest for 10 minutes before serving.<\/p>\n This combination of ingredients not only provides a rich and unique taste but also presents a colorful and enticing appearance, making it a perfect dish for any occasion.<\/p>\n\n\n