Food recipes
Red Cabbage & Onion Tarts
Red Cabbage & Onion Tarts Ingredients: wheat flour, white, all-purpose, unenriched spices, thyme, dried salt, table spices, pepper, black butter, without salt water, bottled, generic water, bottled, generic oil, olive...
Red Cabbage & Onion Tarts
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, thyme, dried
salt, table
spices, pepper, black
butter, without salt
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
cabbage, raw
vinegar, red wine
sugars, granulated
cheese, gruyere
fresh red onions,
Directions:
In a food processor combine the flour, Salt, pepper& 1 tbsp thyme.Add Butter and process until it looks like course meal.
Slowly pour in the ice water with the motor running until the mixture holds together when squeezed.The amount of water will vary depending on your flour so go slow and test.
Wrap the dough in plastic, press into a disc, and chill in the fridge until firm apprx 1/2 hour.
Meanwhile Saute the onions in the oil until soft.
Add cabbage, reduce heat, pour in 1/2 cup water, 2 tbspThyme, vinegar, sugar, salt & pepper to taste
Cover and cook 10 minutes, uncover turn the heat up and continue to cook until all the water has evaporated
Preheat oven to 425F
Cut the dough in into 4 equal pieces and roll each piece into a 5" circle.
Place in 4" flan rings or sub with large muffin tins.
Add filling, scatter cheese on top and fold over the pastry edges making a nice scalloped lip Chill until firm (apprx 1/2 hour) Bake 15-20 min or until the pastry is golden and the filling is hot Serve Hot.
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, thyme, dried
salt, table
spices, pepper, black
butter, without salt
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
cabbage, raw
vinegar, red wine
sugars, granulated
cheese, gruyere
fresh red onions,
Directions:
In a food processor combine the flour, Salt, pepper& 1 tbsp thyme.Add Butter and process until it looks like course meal.
Slowly pour in the ice water with the motor running until the mixture holds together when squeezed.The amount of water will vary depending on your flour so go slow and test.
Wrap the dough in plastic, press into a disc, and chill in the fridge until firm apprx 1/2 hour.
Meanwhile Saute the onions in the oil until soft.
Add cabbage, reduce heat, pour in 1/2 cup water, 2 tbspThyme, vinegar, sugar, salt & pepper to taste
Cover and cook 10 minutes, uncover turn the heat up and continue to cook until all the water has evaporated
Preheat oven to 425F
Cut the dough in into 4 equal pieces and roll each piece into a 5" circle.
Place in 4" flan rings or sub with large muffin tins.
Add filling, scatter cheese on top and fold over the pastry edges making a nice scalloped lip Chill until firm (apprx 1/2 hour) Bake 15-20 min or until the pastry is golden and the filling is hot Serve Hot.