Description
A delicious savory tart made with tender cabbage and onions, encased in a flaky sourdough crust.
Ingredients
Scale
- 1 cup sourdough starter
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 medium head of cabbage, shredded
- 2 medium onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 2 large eggs
- 1 cup shredded cheese (optional)
Instructions
- In a bowl, mix the sourdough starter, flour, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Add cold water gradually until the dough comes together. Wrap in plastic and refrigerate for at least 30 minutes.
- In a skillet, heat olive oil over medium heat. Add onions and sauté until translucent.
- Add shredded cabbage, salt, pepper, and thyme. Cook until cabbage is tender, about 10 minutes. Remove from heat and let cool.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork.
- Spread the cabbage and onion mixture evenly over the crust. If using, sprinkle cheese on top.
- In a bowl, whisk the eggs and pour over the filling.
- Bake for 30-35 minutes or until the tart is golden brown and set.
- Let cool slightly before slicing and serving.
Notes
- For a vegan option, omit the cheese and eggs.
- Can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg