Cabbage tart tatin

1.Preheat oven to very hot, 220°C.

2.In a 25cm ovenproof frying pan, covering base evenly. Cook on low heat 15-20 minutes without turning, until underside begins to caramelise and excess liquid evaporates. Cool slightly, melt butter on medium. Saute eschalots for 3-4 minutes, until golden. Add sugar and vinegar, stirring to dissolve. Season to taste.

3.Arrange cabbage in frying pan, covering base evenly. Cook on low heat 15-20 minutes without turning, until underside begins to caramelise and excess liquid evaporates. Cool slightly.

4.Stack pastry sheets and trim to make a circle. Cover pan with pastry, tucking edges underneath cabbage. Prick with a fork. Bake 20-25 minutes until pastry is puffed and golden brown. Turn out onto a board. Cut into wedges to serve.