Name: Cabbage tart tatin
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 60 gram butter; 6 peeled, sliced eschalots; 1/4 cup caster sugar; 2 tablespoon white-wine vinegar; 1/2 green cabbage, trimmed, cut into 6-8 wedges; 2 sheets, thawed frozen puff pastry

Ingredients

60 gram butter

6 peeled, sliced eschalots

1/4 cup caster sugar

2 tablespoon white-wine vinegar

1/2 green cabbage, trimmed, cut into 6-8 wedges

2 sheets, thawed frozen puff pastry

Method

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.

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