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.
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.
Mound the marinated cabbage and onion mixture in the center of the pastry and fold the edges inward to create a rustic crust.
Bake in a preheated oven at 180°C (350°F) for 15 to 20 minutes.
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.
Garnish the baked tart with toasted pine nuts, chopped fresh parsley, and a drizzle of honey just before serving.
Cook it hands-free.
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