This red cabbage and brussels sprout savory tart brings together Christmas foods in an unusual way! I've taken Christmas dinner side dishes and made them the star of the show in this vibrant pastry tart.
13oz(375g) puff pastrythawed if frozen (look for vegan pastry if required)
3cups(300g) braised red cabbage
1 1/2cups(150g) brussels sprouts
1cup(150g) green beans
2tbspbutteror dairy free butter
1tbspfinely chopped fresh sage
milkor dairy free milk, for brushing the pastry
2tbspgrated vegetarian parmesanor vegan parmesan
Heat the oven to 400F/200C.
Roll out the pastry and place it onto a baking sheet. Fold the edges over to form a frame.
Prick the base of the pastry with a fork well, (to stop the middle rising while it cooks), then cook for 15 minutes.
While the pastry is cooking, heat the braised red cabbage and steam the sprouts and green beans separately until cooked through.
Melt the butter in a pan with the sage.
Remove the part-cooked pastry from the oven and brush the edges of the pastry with the milk. Spread the pastry with the red cabbage, then top with the sprouts and green beans in rows. Pour the sage butter over the vegetables and sprinkle them with the parmesan.
Cook for 10-15 minutes or until the edges are golden.