🥬✨ Tatin de Chou Rouge – Recette originale, gourmande et ultra facile !

Ingredients

• 0.5 head Red Cabbage (use only half, slice into 1 cm thick strips)
• 1 tablespoon Olive Oil (drizzle on baking sheet)
• 1 tablespoon Honey (adds caramel flavor)
• 1 tablespoon Balsamic Vinegar (adds acidity)
• 1 teaspoon Herbes de Provence (French herb blend)
• 1 teaspoon Garlic Powder (for seasoning)
• 0.5 medium Onion (thinly sliced half‑moon)
• 1 sheet Puff Pastry (store‑bought, thawed, rectangular)
• to taste Salt
• to taste Black Pepper
• 50 g Feta Cheese (optional, crumbled on top before serving)

Instructions

1. Slice the Cabbage

   Cut the red cabbage head in half, then slice one half into strips about 1 cm thick, keeping the strips uniform for even cooking.

   Time: PT10M

2. Prepare the Onion

   Trim the other half of the onion and slice it into thin half‑moon pieces.

   Time: PT2M

3. Preheat the Oven

   Set the oven to 180 °C and let it preheat while you finish the assembly.

   Time: PT5M

   Temperature: 180°C

4. Season the Baking Sheet

   Line the rectangular baking sheet with parchment paper. Drizzle the olive oil, then add the honey and balsamic vinegar, spreading each with a small spoon. Sprinkle garlic powder and Herbes de Provence over the whole surface.

   Time: PT5M

5. Arrange Cabbage and Onion

   Lay the cabbage strips on the seasoned sheet, keeping the outer edges straight to maintain a rectangular shape. Scatter the onion half‑moons on top, then season generously with salt and freshly ground black pepper.

   Time: PT5M

6. Cover with Puff Pastry

   Place the puff pastry sheet over the vegetables. Fold the edges inward and press gently to seal, ensuring the filling is fully enclosed. Prick the pastry surface all over with a knife to allow steam to escape.

   Time: PT5M

7. Bake the Tart

   Transfer the sheet to the preheated oven and bake for 35 minutes, or until the pastry is golden brown and the cabbage is caramelized.

   Time: PT35M

   Temperature: 180°C

8. Turn the Tart

   Remove the sheet from the oven, let it cool for a couple of minutes, then place a flat board over the tart and flip it in one swift motion. Peel off the parchment paper while the tart is still warm to avoid sticking.

   Time: PT5M

9. Finish and Serve

   Allow the tart to cool completely on a rack. Optionally crumble feta cheese over the top before slicing and serving.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g