Cabbage And Onion Tart Provençale Style Recipes

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CABBAGE AND ONION TART, PROVENçALE STYLE



Cabbage and Onion Tart, Provençale Style image

Provided by Moira Hodgson

Categories     dinner, casseroles, appetizer

Time 1h20m

Number Of Ingredients 11

1 large head green cabbage, outside leaves only
2 pounds onions, chopped
2 tablespoons butter
5 tablespoons olive oil
6 anchovies, diced
1/4 pound black olives, pitted and chopped
2 eggs
1/4 pint light cream
1/4 teaspoon thyme
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper to taste

Steps:

  • Preheat oven to 325 degrees. Blanch the cabbage leaves for two minutes in boiling water to soften them. Drain.
  • In a heavy frying pan, saute the onions in the butter and olive oil over low heat until transparent. Mix in the anchovies and olives and set aside.
  • Beat the eggs in a bowl and add the cream, thyme and nutmeg, salt and pepper. Add the onion mixture and stir well.
  • Arrange the cabbage leaves in a buttered baking dish so that the tops hang over the sides. Pour in the filling and close the tops over it. Cover with aluminum foil and bake in a bainmarie in the center of the oven for one hour, or until set. Meanwhile, make the sauce (see recipe).

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 605 milligrams, Sugar 8 grams, TransFat 0 grams

PROVENCAL ONION TART



Provencal Onion Tart image

This quick take on the Provencal pizza-like tart known as pissadaliere is topped by sauteed onions, slivered Nicoise olives, fresh thyme, and anchovies. Puff pastry makes a fast and easy alternative to traditional bread or pastry doughs when making it or other tarts: Once the sheets have thawed, roll them out and sprinkle with your choice of toppings, then pop in the oven and you're done. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
2 onions, thinly sliced
2 tablespoons fresh thyme leaves
All-purpose flour, for dusting
1 sheet frozen puff pastry, preferably all-butter, thawed
1/4 cup oil-cured small black olives, pitted and halved lengthwise
4 to 6 anchovy fillets, preferably salt-packed, rinsed (optional)

Steps:

  • Preheat oven to 425 degrees. Melt butter with oil in a medium skillet over medium-high heat. Add onions and thyme, and cook, stirring occasionally, until onions are golden and soft, about 10 minutes.
  • On a lightly floured surface, roll out pastry to an 8 1/2-by-15-inch rectangle, trimming edges to make them straight. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven temperature to 400 degrees. Bake until pastry just begins to puff, about 12 minutes.
  • Arrange onions in a single layer over pastry, leaving a 1-inch border all around. Top with olives and anchovies (if desired). Bake 15 minutes. Reduce oven temperature to 375 degrees, and continue baking until tart is puffed and golden around the edges, about 15 minutes more (tent with foil if crust browns too quickly). Let cool slightly before cutting into small squares and serving.

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