Cabbage and Caramelized Onion Tart Recipe (2024)

Instead of pastry crust, I lined tart tin with thinly sliced oiled Yukon gold potatoes....excellent result.

I make this dish in a springform pan without the crust. This recipe is now my go to side dish for family gatherings. While it is not vegan, it more than fits the bill for the meat lovers, vegetarians, low carb and the I think that I have a gluten sensitivity crowd in our family. Best of all, it has great flavor. I have never taken this dish to a gathering when I was not asked for the recipe.

Here: http://cooking.nytimes.com/recipes/1016715-whole-wheat-yeasted-olive-oil...

Be sure to place the tart pan on a rimmed cookie sheet when baking. The filling tends to spill over.
Cool the tart for 15 minutes or so before cutting it to serve.
Fantastic dish!

This is also good with fresh sage, added late to the onions. And I substituted cream for the milk...!

I love this dish. I made crust-less and added 1/4 C. freshly shredded Parmesan. I also used almond milk...worked perfectly. I baked it in my air fryer for 29 minutes at 360 degrees. It was a perfect blend of oniony-cheesy flavor. This could be a perfect base dish with different veggies and cheeses, but for now it is great the way it is!

So, I made the cabbage and caramelized onion tart - I just don't get it! The crust was quite awful - I did not pre bake it, per the recipe instructions. Oftentimes, the crust is pre baked, but again, did not do so here. It didn't really cook, and was like semi raw dough. Very bready too, although I followed the recipe. Not a beginner cook here - very experienced and also teach many cooking classes in the Boston area. All the reviews were good - help, someone??

Cooked as written. The addition of cumin seeds broken up a little with mortar and pestle added a lovely subtle spiciness. This is a repeater!

This recipe begs for fresh thyme. I add 1 tsp.

Such excellent flavor! I added 1 tsp. of thyme but could have added even a bit more. I took a tip from another reader that it needed to bake longer, and covered the crust while I let it cook for about and hour in total. Additionally, I had much more than could fit in my crust, so put the remainder in ramekins which made for excellent wee lunches.

What is the amount of time the cabbage needs to cook? Is it 45 minutes 10 or 15 minutes or 10 or 15 minutes tops

I added mushrooms to the mix, along with 1 tsp. fresh ground chile and 1 tsp. ground cumin, and used puff pastry for the crust. Baked till nice and brown, about 50-55 mins. The tart was outstanding--really incredible combination of flavors and textures. I love reading everyone's variations on the crust (yukon potatoes sounds terrific), and look forward to trying the olive oil pastry next time.

If crust was very "bread-y" then it sounds like you used too much dough. Recipe says use half of the olive oil pie crust and it should be rolled very thin. If you don't think that was the problem, try pre-baking the crust. The recipe including the crust is quite delicious and worth the effort!

Flavorful, satisfying--three of us finished it for dinner with salad. Followed recipe with these changes:Baked in cast iron skillet.Added mustard powder and oregano to cabbage for a little more flavor.Dash of red pepper flakes to eggs.Used gruyere and parmesan.Followed suggestion to use thin sliced potatoes instead of tart crust. Sliced potatoes,roasted them in olive oil and salt for about 10 minutes while onions caramelized, then lined cast iron pan with them, added filling, baked.Yum.

As always with Martha Rose Shulman, I make things less healthy. I used a frozen pie crust (prebaked 10 minutes) and, of course, it was smaller than the required pan. So I cut the amount of onions and cabbage in half. I put the cooked vegetables and the cheese in first and poured the egg and milk mixture one top - it nearly all fit. Cooked in 35 minutes

Made the crust out of thinly sliced potatoes that are precooked and butter and tarragon

I made this with one slice of bacon in with the cabbage and it turned out amazing! The crust was fanatic as well.

I had cream instead of milk and caramelized the onions ahead of time. I used par baked potatoes as the crust and used a springform pan. Delicious and pretty. Parsley on top next time-?

This is among the fanciest, most beautiful-looking things I’ve ever made. It was delicious, too. The crust was much better than I’d anticipated—and rolled thin enough I ended up using half of what the tart recipe calls for (one quarter rather than one half of the dough recipe). Looking forward to trying it with thinly sliced new potatoes instead of a crust, as recommended in the comments. Excited to have this in rotation!

Really enjoyed this! Used some shallots in place of some onion and served with a dollop of greek yogurt and side salad. Would make again!

Veganized this by substituting silken tofu and cornstarch for eggs. Substituted vegan cheese, too. All substitutes worked out really well. Was a great way to work through a bumper crop of cabbage.

My kids thought I added sugar to this because the onions were so sweet. Made as is except added a little bit of heavy cream to ramp up the richness. Excellent recipe.

I added pan fried diced pancetta to the top before baking for color and it worked beautifully. Thyme would also be a good add.

Delicious! Next time: will blind bake crust, cook an extra few minutes when ingredients are refrigerated, can use a little less milk

Made this with red cabbage since I didn't have green. Big mistake, it came out the most unappetizing color, charcoal gray or Payne's Grey on my white dinner plate. The flavor, bleh, didn't make up for the ugliness. I did manage to eat a helping because I was starving and the whole thing took so long to prepare & bake, also I used expensive organic everything including shitakes and didn't want to waste it but whoa! what a disappointment. And there's leftovers, oh no!

The flavor of this is delicious, but like others, the crust was a let down. Mine was bready and not at all tart like. More like a muffin texture. I would definitely make this again but would follow other’s suggestions about going crustless. A typical pie crust would work also.

So I made this because I needed to finish up a head of cabbage. I followed the recipe almost to the letter, but I did add lardons of bacon (and reduced the salt to compensate), as I live with someone who is vegetarian averse. We were pleasantly surprised by the crust, which was so light and fluffy. I served the tart with a simple salad of red romaine and a Lyonnaise dressing. The meat lover told me to “add this to the rotation” (even though I’m rotation averse).

Could I use red cabbage for this recipe?