Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1 tbsp olive oil
- 1 small yellow onion, thinly sliced
- 200g mixed wild mushrooms (porcini, shiitake, oyster), sliced
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegan butter (or regular butter)
- 1 egg (for egg wash, optional)
Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Place puff pastry on the sheet, trim edges if needed, and score a 1 cm border with a knife (don’t cut through).
- In a skillet, heat olive oil over medium heat. Sauté onions until golden (~8 mins). Add mushrooms and cook until browned (~7 mins).
- Stir in cabbage, garlic, thyme, smoked paprika, salt, and pepper. Cook 5–7 minutes until cabbage softens but retains bite.
- Spread filling evenly inside pastry border, leaving center for open design. Brush edges with egg wash for shine.
- Bake 25–30 mins until pastry is golden and crisp. Cool 5 minutes before slicing.
Notes
- Try adding a pinch of coriander seeds or a splash of soy sauce for depth.
- For extra richness, top with crumbled goat cheese or vegan feta.
- The tart is best served warm but reheats well in a toaster oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Fantasy-inspired vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart (1/4 recipe)
- Calories: 285 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
