Savory Cabbage Tarte Tatin

• servings: 8 servings
• active time: 15 minutes
• total time: 4 hours 25 minutes

Ingredients

1/2 recipe Buttery, Flaky Pie Dough or store-bought dough (see note)

1/2 cup granulated sugar (4 ounces; 113g)

6 tablespoons white balsamic vinegar (3 ounces; 90ml), divided

2 tablespoons unsalted butter (1 ounce; 28g)

1 tablespoon (15ml) Dijon mustard

2 teaspoons chopped fresh thyme leaves, plus more for garnish

1 1/2 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

1/4 teaspoon freshly ground black pepper

1 small green cabbage head (2 to 3 pounds; 908 to1.3kg), cut into 1-inch wedges with core intact

1 tablespoon (14g) unsalted butter, softened

2 ounces (56g) Gruyère cheese, shredded (1/2 cup)

Directions

Prepare Buttery, Flaky Pie Dough according to the recipe. After rolling, folding, and dividing dough in half, roll one portion into a 10-inch round, 1/8-to 1/4-inch thick. (Save the other half for another use.) Transfer to a large, flat plate lined with parchment, or another similar arrangement. Working around circumference, fold 1/2 inch of dough over itself and pinch to create 9-inch round with raised rim. Cut three 2-inch slits in center of dough, and refrigerate until firm, about 2 hours.

Meanwhile, preheat oven to 400°F (200°C). Place sugar and 2 tablespoons (30ml) of the vinegar in a 10-inch oven-safe stainless-steel skillet; heat over low, undisturbed, swirling and tilting pan occasionally, until mixture is light golden brown, 12 to 15 minutes. Increase heat to medium-low; swirl in butter, Dijon, thyme, salt, black pepper, and remaining 4 tablespoons (60ml) vinegar; cook, stirring often, until thick and deep golden, 7 to 9 minutes. Remove from heat, pour in even layer into bottom of a 13-by 9-inch baking dish; clean and dry skillet. Place cabbage wedges in baking dish, overlapping as needed. (They won’t fit in an even layer, but will shrink as they cook). Bake, gently turning wedges every 20 minutes, until very tender and golden brown, about 1 hour.

Line a baking sheet with paper towels. Using a slotted spoon or slotted fish spatula, transfer cabbage to the prepared baking sheet, arranging wedges in an even layer, and allow drain. Discard remaining liquids from baking dish. Using clean paper towels, firmly press cabbage wedges to soak up any excess moisture.

Grease cleaned skillet with softened butter; arrange roasted cabbage wedges tightly in an even layer in rose pattern: Beginning in center of skillet, place small leaves/bits, slightly overlapping as needed; working out towards sides of pan, place cabbage wedges with narrow edge facing toward center, overlapping as needed until all wedges are used. Sprinkle evenly with Gruyère.

Carefully place pastry, rim side down, over cabbage, making sure it is centered and not touching skillet sides. Bake at 400°F until crust is golden brown, 30 to 35 minutes. Transfer skillet to wire rack set; let cool for 5 minutes. Run a sharp knife or small offset around edges to loosen; place a plate over skillet, carefully invert tarte tatin onto plate. Garnish with additional thyme; slice and serve immediately.

Nutrition

• Calories: 345 kcal
• Total Fat: 17 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 18 mg
• Sodium: 518 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 4 g
• Total Sugars: 21 g
• Protein: 5 g