Red Cabbage and Goat Cheese Tart
Imported from Instagram
45 minEasy6 servings

Red Cabbage and Goat Cheese Tart

A vibrant and original savory tart featuring marinated red cabbage, creamy goat cheese, and toasted pine nuts. Perfect as a vegetarian main or a stunning appetizer.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 14 ingredients, 6 steps, 45 min, with a generated photo for every step.

Cook step-by-step in Mise → Free · iPhone
Time45min
LevelEasy
Servings6
Method 6 steps
01

Finely chop the red cabbage and red onion. Add them to a large bowl with the olive oil, soy sauce, garlic powder, and maple syrup. Mix well and let marinate.

02

Unroll the shortcrust pastry onto a baking sheet. Spread the cream cheese evenly over the base, followed by the whole grain mustard, and sprinkle generously with grated parmesan cheese.

03

Mound the marinated cabbage and onion mixture in the center of the pastry and fold the edges inward to create a rustic crust.

04

Bake in a preheated oven at 180°C (350°F) for 15 to 20 minutes.

05

Remove the tart from the oven and arrange the slices of goat cheese on top. Return to the oven for another 15 to 20 minutes until the cheese is melted and the crust is golden brown.

06

Garnish the baked tart with toasted pine nuts, chopped fresh parsley, and a drizzle of honey just before serving.

Mise app icon

Cook it hands-free.

Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.

Open in Mise →
Scan to download
Point your camera here
Notes

This savory galette balances the earthy crunch of brassicas with the sharp tang of softened goat cheese. By marinating the cabbage and onion in a blend of soy and maple syrup, the vegetables soften slightly before hitting the heat, allowing them to caramelize without becoming mushy. The base layer of cream cheese and mustard acts as a moisture barrier, protecting the shortcrust pastry from the vegetable juices and ensuring the bottom remains crisp rather than soggy. It is a visually striking dish suited for autumn gatherings where a balance of sweet and salty notes is desired.

Expect a contrast in textures between the flaky, buttery crust and the tender-crisp center. The toasted pine nuts and honey added at the finish provide a necessary textural variance and a floral brightness that cuts through the richness of the cheese. This French-inspired tart works best when the cabbage is sliced thinly enough to wilt quickly, resulting in a concentrated flavor profile that avoids the bitterness often associated with raw red cabbage.

Before you start

  • When marinating the vegetables in step one, massage the liquid into the cabbage by hand to ensure every shred is coated and begins to soften before baking.
  • Spread the cream cheese right to the edges where you intend to fold the crust, as this fat layer prevents the pastry from drying out during the double-bake.
  • The first bake is complete when the pastry edges look pale but set; do not wait for browning at step four or the crust will overcook later.
  • Monitor the pine nuts closely during the final garnish phase as they contain high oil content and can turn from toasted to burnt in under thirty seconds.

Swaps that work

  • Replace goat cheese with an equal weight of feta for a saltier, firmer texture that holds its shape more than the melting goat cheese.
  • Substitute maple syrup with the same amount of light brown sugar to achieve a deeper molasses flavor during the vegetable marination process.
  • Use agave nectar instead of honey for the final drizzle to provide a neutral sweetness that does not compete with the whole grain mustard.

Keeping it

This tart is best consumed immediately after the final drizzle of honey is applied. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat in a 170°C oven for eight minutes to restore the pastry's crunch; avoid the microwave as it will make the shortcrust rubbery and the cabbage limp. Freezing is not recommended because the high water content in the cabbage will ruin the pastry's integrity upon thawing.

Questions

How can I prevent the bottom of the pastry from becoming soggy?

The layer of cream cheese and parmesan acts as a seal. Ensure the marinated cabbage is drained of any excess liquid before mounding it onto the dough. Baking on the lowest oven rack for the first fifteen minutes also helps the bottom heat through quickly to set the crust.

Can I prepare the components of this tart in advance?

You can marinate the cabbage and onion mixture up to four hours ahead of time. However, do not assemble the tart until you are ready to bake. If the raw pastry sits with the wet toppings for too long, the moisture will penetrate the dough and prevent it from flaking.

Why did my red cabbage turn a blue or gray color after baking?

Red cabbage changes color based on pH levels. The soy sauce and maple syrup help, but if the color fades, increase the acidity. Adding a teaspoon of apple cider vinegar to the marinade will preserve the bright purple hue by keeping the environment acidic throughout the high-heat roasting process.

More recipes
Brochettes Cordon Bleu
50 min · Medium

Brochettes Cordon Bleu

Raclette Salad
45 min · Medium

Raclette Salad

Restaurant-Style Entrecôte with Roasted Baby Potatoes
45 min · Medium

Restaurant-Style Entrecôte with Roasted Baby Potatoes

Tuna Steak Frites with Peppercorn Sauce
30 min · Medium

Tuna Steak Frites with Peppercorn Sauce

Beef French Onion Soup
3 hours 30 mins · Medium

Beef French Onion Soup

Grilled Eggplant & Caramelized Onion Tourte
1 hr 30 min · Medium

Grilled Eggplant & Caramelized Onion Tourte

BrowseDinner 466French 56Comfort Food 688Party 175
Cook step-by-step in Mise →