Camembert and Red Cabbage Tart with Almond Crust

Combine the AP flour, almond flour, salt, powdered sugar, and cold butter. Mix until the texture resembles sand.

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 it is thin enough to see through, mould into your desired tart 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 a small amount of hot water and 2 tablespoons of flour until smooth.

Pour a small ladle of the mixture into a non-stick pan and cook until it forms a thin, crisp layer.

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 it forms a thick cream. Transfer to a piping bag.

Lay the charred cabbage into the baked tart crust.

Pipe the camembert cream over the cabbage.

Garnish with the camembert crisp and fresh herbs of your choice.