I just love making free-form tarts— they are so perfectly imperfect. The pepper in the crust gives it a little kick and goes so well with the mushroom filling. The cabbage gives it a little sweetness.


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1 large tart

TART CRUST:
1 stick cold butter, in cubes
1/2 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper ice cold water

FILLING:
2 tablespoons butter
1 shallot, finely chopped
8 ounces mushrooms, cleaned and sliced
1 cup red cabbage, thinly cut
salt and pepper
1/4 teaspoon fresh thyme
1/2 cup Parmesan cheese, grated
  1. Place butter, both flours, salt, and pepper in a large bowl. Mix together using your fingers. The result should be a crumbly mixture.
  2. Add the water a little at a time until you have a smooth dough.
  3. Wrap in plastic and leave for at least 1 hour and up to 24 hours.
  4. Melt the butter in a pan and sauté shallots, mushrooms, and cabbage until the mushrooms start to turn golden brown. Season with salt, pepper, and thyme.
  5. Place the tart dough between two sheets of parchment paper and, with a rolling pin, roll until about 1⁄6-inch thick. Don't worry if it’s not perfectly round—it’s a free-form tart.
  6. Place on a sheet pan and remove the top layer of paper.
  7. Add and spread the filling from the middle of the tart leaving a 2-inch border.
  8. Fold in the edges and top with Parmesan.
  9. Bake at 400F for 20–25 minutes or until golden and crisp.
  10. Serve warm or cold.

TIP:

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I just love making free-form tarts— they are so perfectly imperfect. The pepper in the crust gives it a little kick and goes so well with the mushroom filling. The cabbage gives it a little sweetness.
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