Equipment
* optional
Ingredients
Whole Wheat Herb Crust
- 130 g whole wheat flour
- 120 g all-purpose flour
- 4 g salt
- 2 g dried thyme
- 140 g unsalted butter, cold, cubed
- 60 ml ice water
Vegetable Filling
- 30 ml olive oil
- 2 yellow onions, thinly sliced
- 1 red bell pepper, sliced into thin strips
- 250 g savoy cabbage, shredded
- 2 garlic, minced
- 15 ml balsamic vinegar
Custard Binder
- 3 eggs, large
- 100 g greek yogurt
- 60 ml milk
- 10 g dijon mustard
- 80 g gruyère cheese, grated
Nutrition (per serving)
Method
Pulse flours, salt, dried thyme, and cold cubed butter in a food processor until the mixture resembles coarse meal with pea-sized butter bits.
Drizzle in ice water one tablespoon at a time, pulsing just until the dough holds together when pinched.
Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes to hydrate the flour and relax gluten.
Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until golden and caramelized.
Add the sliced red peppers and minced garlic to the skillet, cooking for another 5 minutes until peppers soften.
Stir in the shredded cabbage and cook until completely wilted and tender. Deglaze with balsamic vinegar, season with salt and pepper, then set aside to cool slightly.
Preheat oven to 200°C (400°F). Roll out dough on a floured surface and press into the tart pan. Prick the bottom with a fork.
Line the crust with parchment paper and fill with pie weights. Blind bake for 15 minutes.
Remove weights and paper. Bake for another 5-10 minutes until the bottom is dry and pale gold. Lower oven temperature to 175°C (350°F).
Whisk eggs, yogurt, milk, Dijon mustard, and half the grated cheese in a bowl until smooth.
Spread the cooled vegetable mixture evenly into the par-baked crust. Pour the egg custard over the vegetables and top with remaining cheese.
Bake at 175°C (350°F) until the filling is set and the top is golden brown.
Let the tart cool on a wire rack for at least 15 minutes before slicing to allow the custard to firm up.
Chef's Notes
- Savoy cabbage is chosen for this recipe because its leaves are more tender and sweeter than standard green cabbage, making it perfect for quick sautés.
- Using Greek yogurt in the custard increases protein and creates a tangier, lighter texture compared to heavy cream.
- Do not rush the onions; deep caramelization provides the sugar needed to balance the earthy cabbage and whole wheat crust.
- Ensure the vegetable mixture has cooled slightly before adding the egg mixture to prevent the eggs from scrambling prematurely.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil and plastic wrap. Thaw overnight in fridge.
Reheating: Reheat in a 175°C (350°F) oven for 10-15 minutes to re-crisp the crust. Microwave will make it soggy.
