Cabbage, Onion and Sweet Pepper Tart
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1yeasted olive oil pie crust (½ recipe)
- 2tablespoons extra virgin olive oil
- 1large onion, finely chopped
- Salt to taste
- ¾pound red or mixed bell peppers (2 large), cut in small dice
- 1pound cabbage, shredded or chopped
- 2garlic cloves, minced
- 1tablespoon tomato paste
- Freshly ground pepper
- 3eggs
- ½cup low-fat milk
- 2ounces Gruyère cheese, grated (½ cup)
Nutritional analysis per serving (8 servings)
258 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 7 grams protein; 449 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add a generous pinch of salt and the peppers. Cook, stirring often, until the onion and peppers are tender, about 5 minutes, and add the cabbage. Stir together, add salt to taste, cover and cook, stirring often, for 20 to 25 minutes, until the cabbage is very tender and sweet. Add the garlic and tomato paste and continue to cook, uncovered, stirring often, for 5 minutes. Season to taste with salt and pepper and remove from the heat.
- Step 2
Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan and line with the dough. Whisk the eggs and milk together in a large bowl, add salt and pepper to taste and stir in the vegetables and cheese. Mix together well and scrape into the pie shell.
- Step 3
Bake 45 to 50 minutes, until the top is lightly browned. Remove from the heat and allow to cool for at least 10 minutes before serving. Serve hot or at room temperature.
Private Notes
Comments
This recipe is excellent - as another cook noted, the sweet carmelized cabbage and peppers provide very deep flavor without the need for a lot of extra add-ins. Having said that, the tomato paste is important.
When I have not had the time or interest in making the dough, I just bake this in a glass dish (crustless). It also freezes and reheats extremely well, so I cut it in pieces and package individual servings to take to work for lunch.
not terrible - we all ate it (incl. 9 & 11 y.o. kids) but not in our "make again" column either.
Very good but even better the second day. I used frozen organic pie crust.
Great crust, even when overproofed (oops!). The cabbage and sweet pepper tasted good, but when added with the egg/milk and baked, the resulting flavor and texture were not as good as I had expected based on other reviews. Will fill the crust with something else next time.
Good but bland. Will make again but with herbs and no crust.
Followed the recipe but snuck in a few things - a leek, some celery, a jalapeno, paprika. Otherwise made as written and it is delicious! I agree with the comment this was relaxing and fun to make. The dough is easy and compliant. A definite keeper in this house