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.
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 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
- Place butter, both flours, salt, and pepper in a large bowl. Mix together using your fingers. The result should be a crumbly mixture.
- Add the water a little at a time until you have a smooth dough.
- Wrap in plastic and leave for at least 1 hour and up to 24 hours.
- 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.
- 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.
- Place on a sheet pan and remove the top layer of paper.
- Add and spread the filling from the middle of the tart leaving a 2-inch border.
- Fold in the edges and top with Parmesan.
- Bake at 400F for 20–25 minutes or until golden and crisp.
- Serve warm or cold.
TIP:
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