Hello my friends,
If you’re wondering what kind of vegetable you can cook during the winter season, I think I have just what you’re looking for… Shall we cook red cabbage?
I made this red cabbage Tatin tart with burrata, you’re going to love it!
Let’s see the recipe, Chef!
Red Cabbage Tatin Tart with Burrata
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Loading...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
Peel the chives, cut them in slices.
Heat the olive oil in a frying pan and stir fry the chives. After 2 minutes, add the red cabbage cut in thin slices.
Add salt, thyme and the peeled garlic cut in quarters.
Cook at medium heat for 15 minutes.
Set aside in a plate.
Remove the thyme.
Pour the brown sugar in the frying pan.
Cook at medium high heat until you get a caramel.
Add the vinegar, then the butter. Combine and pour in your Tatin mold.
Preheat your oven at 190 C / 375 F degrees.
Place the chive and cabbage mixture in your mold.
Cover with the pastry.
Cook 30 to 35 minutes.
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.
Roast (without fat) the hazelnuts in a small frying pan for 2-3 minutes. Chop them.
Place the burrata on your Tatin tart, spread the chopped parsley and the chopped hazelnuts.
Enjoy!
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