Red Cabbage and Brussels Sprout Savory Tart
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
409 kcal
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Course
Side Dish, Main Course, Appetizer
Red Cabbage and Brussels Sprout Savory Tart
Description
Red Cabbage and Brussels Sprout Savory Tart starts with a buttery puff pastry that is shaped into a tray by folding and pricking the base before blind baking to prevent puffing in the center. The filling features braised red cabbage alongside steamed Brussels sprouts and green beans, which are arranged in orderly rows for a visually appealing presentation.
The vegetables are coated with a melted butter mixture infused with fresh sage, adding a fragrant, earthy note. Sprinkling vegetarian parmesan cheese over the top before the final bake adds a slight umami richness and a light golden color on the edges of the pastry once baked to a crisp.
This tart is suitable as a vegetarian main course or an elegant side dish. It works well for light lunches or dinners, offering a warm, textured vegetable display that is both nutritious and satisfying.
Ingredients
- 13 oz puff pastry thawed if frozen (look for vegan pastry if required, 375g
- 3 cups red cabbage braised, 300g
- 1 ½ cups Brussels sprouts (150g)
- 1 cup green beans 150g
- 2 tablespoon butter or dairy free butter
- 1 tablespoon sage finely chopped, fresh
- milk or dairy free milk, for brushing the pastry
- 2 tablespoon vegetarian parmesan cheese or vegan parmesan, grated
Instructions
- Heat the oven to 400F/200C.
- Roll out the pastry and place it onto a baking sheet. Fold the edges over to form a frame.
- Prick the base of the pastry with a fork well, (to stop the middle rising while it cooks), then cook for 15 minutes.
- While the pastry is cooking, heat the braised red cabbage and steam the sprouts and green beans separately until cooked through.
- Melt the butter in a pan with the sage.
- Remove the part-cooked pastry from the oven and brush the edges of the pastry with the milk. Spread the pastry with the red cabbage, then top with the sprouts and green beans in rows. Pour the sage butter over the vegetables and sprinkle them with the parmesan.
- Cook for 10-15 minutes or until the edges are golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 12mg | 4% |
| Sodium | 231mg | 10% |
| Potassium | 270mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 922IU | 18% |
| Vitamin C | 46mg | 51% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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