Red Cabbage and Goat Cheese Tart

5 of 2 votes
Prep time: 15 minutes
Cook time: 35 minutes
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Are you lacking inspiration when it comes to cooking red cabbage? Try this Red Cabbage and Goat Cheese Tart: an easy, budget-friendly, quick and flavorful recipe!

A round pizza topped with slices of cheese, shredded purple cabbage, pecans and red onions sits on parchment paper, garnished with sprigs of thyme. A bottle of olive oil is nearby.

Ingredients for this Red Cabbage and Goat Cheese Tart

To make this red cabbage tart, here’s what you need:

  • Red cabbage: Rich in fiber and antioxidants, this vegetable is a perfect ally for winter dishes. Little tip: wear gloves when cutting it, as it can easily stain!
  • Goat’s cheese: I opted for a goat’s cheese log, ideal for baking. If you’re not a goat cheese fan, replace it with feta.
  • Puff pastry: Prefer a pure butter pastry to guarantee a flaky, delicious result. Round or rectangular, both are ideal.
  • Crème fraîche: I love using crème fraîche for its creaminess. You can replace it with sour cream or for a lighter version, Greek yoghurt.
  • Thyme: Fresh or dried, choose what you have on hand. Alternatively, herbes de Provence or Italian seasoning is an excellent alternative.
  • Balsamic vinegar: Choose a quality balsamic vinegar. If you don’t have any, apple cider vinegar is a good option, but reduce the quantity slightly, as it is more acidic.
  • Pecans: Add a touch of crunch. If necessary, you can replace them with walnuts or pine nuts.
  • Honey: A classic with goat’s cheese, it also balances the acidity of the cabbage.
  • Red onion: For it’s mild, slightly sweet and spicy flavor, which goes perfectly with the rest of the ingredients.

You’ll find the exact quantities in the recipe card.

Ingredients on a wooden board: red cabbage, balsamic vinegar, olive oil, seasonings, goat cheese, red onion, pecans and tortillas. Salt and pepper shakers in the background.

Preparation of the Red Cabbage and Goat Cheese Tart

Start by preparing your red cabbage: Grate or slice it finely using a mandolin or a sharp knife.

Then, in a large frying pan, heat a little olive oil over medium heat. Add the cabbage and sauté for 2 minutes.

Add thyme, balsamic vinegar, salt and pepper. Simmer over medium heat for 7-8 minutes, stirring regularly. Add a tablespoon of water if necessary to prevent the cabbage from drying out.

At the end of cooking, add a tablespoon of honey and adjust the seasoning to taste.

A white pan filled with cooked grated red cabbage and a wooden spoon on a white surface.

Assemble the tart: Now you can preheat your oven to 350°F (180°C) and start assembling the tart.

Roll out your puff pastry on a baking sheet lined with parchment paper. Fold in the edges to create a border. Spread the crème fraîche or sour cream over the tart base, then add the chopped red onion and pre-cooked cabbage.

Cut the goat’s cheese log into slices and arrange on top. Sprinkle with pecans.

Baking time: Bake for 30-35 minutes, until golden brown.

Let cool for a few minutes before serving. This tart goes perfectly with a green salad or soup for a complete meal.

Got any red cabbage left? Here are some recipe ideas for using up your leftover red cabbage:

Round tart with sliced goat cheese, red cabbage, pecans and thyme on parchment paper. One slice is removed. A knife and a small slice of goat's cheese are nearby.

Storage and freezing

  • This tart will keep for 4-5 days in an airtight container in the fridge.
  • It’s also perfectly freezable! Thaw gently in the fridge or in the microwave on low power before reheating in the oven at 320 °F (160°C) for 10 minutes to recover its crispness.

Ideas for Variations

  • Quiche version: Replace puff pastry with shortcrust pastry, place in a quiche pan. To do this simply whisk together 3 eggs with 1 cup of heavy cream and pour over the cabbage and goat cheese.
  • Vegan version: Replace the crème fraîche with a cashew cream or the goat’s cheese with a vegan cheese.
  • Gluten-free version : Simply replace the puff pastry with a gluten-free puff pastry, which is increasingly available in shops!

More Winter Pies and Quiches Recipes

Frequently asked questions

Can I freeze this red cabbage tart?

Yes, red cabbage tart freezes very well! Follow my advice above to reheat it without losing its crisp texture.

Can I make the tart in advance?

Absolutely! You can brown the red cabbage ahead of time (up to 48 hours in advance), assemble the pie (2 to 3 hours in advance) and bake it just before serving.

Don’t hesitate to leave me a comment, it always makes me happy!

Portrait of Geraldine Leverd, author of La Cuisine de Géraldine, a blog of simple, healthy French recipes.

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Recipe card

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Red Cabbage and Goat Cheese Tart

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5 of 2 votes
An easy and original recipe for red cabbage!
A round pizza topped with cheese slices, shredded purple cabbage, pecans and red onions sits on parchment paper, garnished with sprigs of thyme. A bottle of olive oil is nearby.
Prep Time 15 minutes
Cook Time 35 minutes
Course Main course
Cuisine French
Servings 4
Calories 449 kcal

Ingredients
  

  • 1 sheet puff pastry round or rectangular, about 8 oz – 230 g or 12 inches – 32 cm
  • 2 tablespoons olive oil
  • 1 lb red cabbage about 1/4 cabbage, 500 g
  • 1 tablespoon thyme fresh or dried
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 1/3 cup sour cream or crème fraîche, 75 g
  • 1/2 red onion thinly sliced
  • 1 log goat's cheese about 5 oz or 150 g
  • 1 handful pecans walnuts or pine nuts
  • Salt and pepper to taste

Instructions
 

Prepare the red cabbage

  • Finely shred the red cabbage using a vegetable peeler, mandolin or sharp knife.
  • Heat the olive oil in a large frying pan over medium heat. Add the shredded cabbage and sauté for about 2 minutes.
  • Season with thyme, balsamic vinegar, salt and pepper. Add a tablespoon of water to facilitate cooking. Cook over medium heat for 7-8 minutes, stirring regularly. If necessary, add a little water to prevent the cabbage from drying out, but be careful not to leave too much liquid in the pan.
  • Finish by adding the honey and adjusting the seasoning to taste.

Assemble the tart

  • Preheat oven to 350 °F (180°C).
  • Unroll the puff pastry and place on a parchment-lined baking sheet. Fold over the edges by about 1 cm (0.5 inches) to form a border.
  • Spread the crème fraîche over the pastry, avoiding the edges. Add the red onion slices and cooked red cabbage.
  • Slice the goat’s cheese log and arrange on top of the cabbage. Add a few pecans for crunch and finish with a drizzle of olive oil over the tart.

Cooking and serving

  • Bake for 30-35 minutes, until the puff pastry is golden brown.
  • Let cool for a few minutes before serving with a green salad.

Video

Nutrition

Calories: 449kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 12mgSodium: 178mgPotassium: 403mgFiber: 4gSugar: 12gVitamin A: 1606IUVitamin C: 75mgCalcium: 95mgIron: 3mg
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5 from 2 votes

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6 Comments

  1. 5 stars
    This was easy to put together and the result was tasty, beautiful and a recipe I will do over and over again. Merci

  2. 5 stars
    Delicious! Seasoned so well, the balsamic brought out the sweetness of the cabbage. Something unique for a winter evening meal. I served it with sausage and a green salad.

  3. This sounds SO delicious and easy to make. Thank you for providing substitutions for whatever I may have on hand. This makes it a versatile recipe, and a keeper!