From Field to Fork

October 17, 2017

...make a Carmelized Onion and Cabbage Tart!

This savory vegetable tart, courtesy of Martha Rose Shulman at the New York Times, takes us on a little trip to France for a rustic tart that seriously elevates the humble onion and cabbage - with the help of a little Gruyère, bien sûr. 

The crust is a whole wheat yeasted olive oil pastry - if you choose to make your own.  I did, and although I was tempted to go with my tried and true pâte brisée -  I'm glad I...

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