Caramelised Red Cabbage Tarte

You’ll need:

— 1 sheet of pre-made puff pastry (gluten-free or regular)

— ½ head of red cabbage, thinly sliced

— 2 tbsp extra virgin olive oil

— 2 tbsp balsamic vinegar

— 1–2 tbsp honey

— A handful of fresh basil leaves

— 2 tbsp pistachios, roughly chopped

— 1 tbsp dried cranberries

— 30g (about 2 tbsp) feta, goat cheese, or Greek yogurt

— Salt & pepper

Method:

— Preheat the oven to 180°C.

— Drizzle olive oil, balsamic vinegar, and honey evenly over a parchment-lined baking tray. Scatter the fresh basil leaves over the drizzle.

— Arrange the thinly sliced red cabbage in a circular, overlapping pattern on top of the oil and honey mixture.

— Place the puff pastry sheet over the cabbage and tuck the edges in tightly with a fork. Prick the top a few times to allow steam to escape.

— Bake for 15–20 minutes, or until the puff pastry is golden and crisp.

— Let the tart cool for 2–3 minutes, then flip it onto a serving plate and peel away the parchment paper. Top with goat cheese, feta or Greek yogurt, pistachios, cranberries, and a sprinkle of salt and pepper.

ENJOY ♥️