Carmelized Onion and Cabbage Tart

Name: Carmelized Onion and Cabbage Tart Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 10
Ingredients: For Dough:; 1 1/4 C. All Purpose Flour; 1 1/4 C. Whole Wheat Flour; 1 Package Yeast; 1 C. warm Water; 1 TBSP Olive Oil; 1 tsp Salt; For Topping; 2 TBSP Olive Oil; 2 Large Onions sliced; 1/2 Head Red Cabbage chopped; 6 TBSP balsamic Vinegar; 1/2 block soft tofu mashed; salt and pepper to taste; 1/4 C shredded Parmesan cheese

(2)

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 10

Ingredients

For Dough:1 1/4 C. All Purpose Flour1 1/4 C. Whole Wheat Flour1 Package Yeast1 C. warm Water1 TBSP Olive Oil1 tsp SaltFor Topping2 TBSP Olive Oil2 Large Onions, sliced1/2 Head Red Cabbage, chopped6 TBSP balsamic Vinegar1/2 block soft tofu, mashedsalt and pepper to taste1/4 C shredded Parmesan cheese

Directions

Preheat Oven to 425

Prepare Dough
Dissolve Yeast in warm water.
Stir in remaining dough ingredients until dough does not stick to bowl ~20 strokes.
Cover and let rest 20 minutes.

For Filling
Heat oil over stove.
Caramelize onions. Takes ~20 minutes.
Deglaze onions with balsamic vinegar.
Add cabbage and some water, cover pot and cook until cabbage is tender.
Stir in tofu.
Add salt and pepper to taste.

Roll dough and press into large cookie sheet. Prick dough with fork then bake in over for 15 minutes. Remove dough from oven and spreed onion/cabbage mixture on crust. Sprinkle with cheese.
Put tart into over and bake until cheese melts ~15 minutes.

-Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user CDUBCO.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 216.1
Total Fat: 7.6 g
Cholesterol: 2.0 mg
Sodium: 68.1 mg
Total Carbs: 31.5 g
Dietary Fiber: 4.1 g
Protein: 7.3 g

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Member Reviews

PARROTHEAD12
This looks great. I recently had one similar in Dr. Andew Weil's restaurant. It was carmelized onion, fig and gogonzola cheese. I will use your base and substitute the figs for the tofu and gorgonzola for the parm. THANKS for sharing!! mmmmm.... - 5/22/10
RONSMYSHARONA
This was good, but somewhat dry. I don't eat soy, so I substituted feta cheese for the tofu. I don't know if that's what made it dry or not. But it WAS tasty, and I would make it again. - 6/26/09
MUSICNUT
So tasty! - 9/20/19