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This tart combines the earthy sweetness of red cabbage with the creamy richness of camembert. The crust is buttery and delicate, while the charred cabbage adds depth and a hint of smokiness. The camembert cream is smooth and luscious, perfectly complementing the crisp garnish. Inspired by @nabil_zemmouri, this recipe ensures a stunning result with every bite.
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Combine AP flour, almond flour, salt, powdered sugar, and cold butter. Mix until obtaining a sandy texture.
Add the egg and mix further until the dough forms.
Roll out the dough slightly, wrap in plastic, and refrigerate for 1 hour.
Roll out the dough until you can just see through it, mould into your desired shape, and bake at 180°C until golden, about 20 minutes.
Steam the red cabbage slice until soft.
Char or sear the cabbage in a hot cast iron pan with balsamic vinegar and olive oil until slightly caramelized.
Blend 1/4 of the camembert with 1/4 cup of hot water and 2 tablespoons of flour.
Add a small ladle of the mixture to a non-stick pan and cook until you get a thin crisp.
Blend the remaining camembert with 1 tablespoon of water until smooth.
Transfer the mixture to a mixing bowl and whisk with the thick whipping cream until obtaining a thick consistency.
Put the camembert cream into a piping bag.
Lay the charred cabbage into the baked tart crust.
Pipe the camembert cream onto the cabbage.
Garnish with the camembert crisp and fresh herbs of your choice.
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Use cold butter for the tart crust to achieve a sandy texture.
Char the cabbage in a cast iron pan for better caramelization compared to baking.
Ensure the camembert cream is thick enough to hold its shape when piped.
Can I use a different cheese instead of camembert?
Yes, you can substitute camembert with brie or another soft, creamy cheese.
How do I prevent the tart crust from shrinking?
Chill the dough thoroughly before rolling and baking to minimize shrinkage.
Can I make the tart crust ahead of time?
Yes, you can prepare the crust and store it in the refrigerator for up to 2 days before baking.
What herbs work best for garnishing?
Thyme and rosemary are excellent choices, but you can also use parsley or chives.
Can I skip the camembert crisp?
Yes, the tart will still be delicious without the crisp, but it adds a nice texture.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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