Red Cabbage Tatin Tart with Burrata

Hello friends,

In this month of January, I bring you this ultra-gourmet and budget-friendly vegetarian recipe… And if I also tell you that it’s easy to make, I’m sure you’ll want to read on!

Here is my Red Cabbage and Burrata Tarte Tatin.

This is not the first savory Tarte Tatin recipe I’ve shared on the blog. You’ve loved the previous ones, so I’m quite sure this one will be no exception! Just to refresh your memory, here they are:

• Shallot Tarte Tatin
• Cherry Tomato Tarte Tatin
• Bell Pepper and Burrata Tarte Tatin

This time, we’re sticking to the same principle with this Red Cabbage and Burrata Tarte Tatin while making use of seasonal vegetables: scallions and red cabbage. I often receive messages from some of you about struggling to find inspiration for winter vegetables, so here’s a super delicious and original idea!

Let’s talk a little about red cabbage… This beautiful vegetable, marbled with white and purple, is packed with vitamins and works particularly well with sweet-savory combinations, as in this Red Cabbage and Burrata Tarte Tatin. It also pairs nicely with white meats. Red cabbage is rich in antioxidants (provitamin A, vitamin C, vitamin E, and anthocyanins, which give it its color) and fibers (which can vary in firmness). It’s usually quite affordable and adds vibrant color to our plates. And in winter, we need that, right?

I highly recommend making your own puff pastry to get the right thickness for a good Tarte Tatin. Store-bought pastries are usually too thin. If you really can’t or don’t want to make it yourself, opt for thick puff pastry, around 280 g.

Here, I used my quick puff pastry. You all love this recipe, and for good reason! Super easy and fast to make, it gives a beautiful flakiness and tastes amazing! If you haven’t tried it yet, go for it—you won’t be disappointed!

I serve this dish as an appetizer for six people or a main course for four.

Essential kitchen tools:

• A large frying pan
• A small frying pan
• A cutting board
• A good paring knife
• A 23 cm (9-inch) round cake tin

That’s it, you’re all set! Shall we start making my Red Cabbage and Burrata Tarte Tatin?

The recipe, Chef!

Print Recipe

Red Cabbage Tatin Tart with Burrata

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végétarien – française

Serves: 4 Difficulty: Easy Price: $

Prep Time: 15 min – Cooking Time: 35 min

Ingredients

• 2 chives
• 4 tbsp olive oil
• 1 small red cabbage
• 1/2 tsp salt
• 4 garlic gloves
• Thyme stalks
• 100 g brown sugar
• 30 g butter
• 3 tbsp vinegar
• 150 g puff pastry
• 1 handful hazelnuts
• 1 burrata
• A few parsley leaves

Instructions

1

Peel the chives, cut them in slices.

2

Heat the olive oil in a frying pan and stir fry the chives. After 2 minutes, add the red cabbage cut in thin slices.

3

Add salt, thyme and the peeled garlic cut in quarters.

4

Cook at medium heat for 15 minutes.

5

Set aside in a plate.

6

Remove the thyme.

7

Pour the brown sugar in the frying pan.

8

Cook at medium high heat until you get a caramel.

9

Add the vinegar, then the butter. Combine and pour in your Tatin mold.

10

Preheat your oven at 190 C / 375 F degrees.

11

Place the chive and cabbage mixture in your mold.

12

Cover with the pastry.

13

Cook 30 to 35 minutes.

14

When cooking time is over, wait 5 minutes and save the juice in a bowl (lean the mold gently whilst keeping the tart steady). Turn your red cabbage Tatin tart upside down on a plate.

15

Roast (without fat) the hazelnuts in a small frying pan for 2-3 minutes. Chop them.

16

Place the burrata on your Tatin tart, spread the chopped parsley and the chopped hazelnuts.

17

Enjoy!