Roasted vegetable & caramelized onion tart

A lighter version of your classic roasted vegetable quiche. This recipe goes a little lighter on the cheese and substitutes the heavy cream with milk. Although lighter, it is delicious, and goes perfect with a rocket side salad!

Ingredients

• 5 cups cabbage, chopped

• 2 medium onions, sliced

• 1 cup mushroom, sliced

• 1 cup of spinach, sliced

• 1 cup Gruyere cheese, shredded

• 5 eggs

• ½ tsp salt

• ½ tsp pepper

• ¼ tsp paprika

• 3 garlic cloves

• ½ tsp garlic powder

• ¾ cup milk

• 1 zucchini, chopped

• 3 green onions, sliced

• Store-bought puff pastry

Directions

1. Pre-heat the oven to 180c/350f. Place zucchini in baking tray, drizzle olive oil, salt, pepper. Roast for 20 minutes, once complete, set to the side.

2. Heat 1 tbsp olive oil a large skillet over medium heat. Add onions, and cook them while stirring frequently, around 3 minutes. Add a pinch of salt and the garlic and a couple of splashes of water, mix everything together.

3. Cover skilled with lid, turn the heat to low, and cook for 20 minutes until the onions are sweet, soft, and brown. Make sure the onions don’t burn!

4. Meanwhile, heat up another tbsp olive oil over medium heat and add all of the cabbage. Cook, stirring often, for about 10 to 15 minutes, until the cabbage tender fragrant.

5. Add in the caramelized onion, spinach, mushroom, green onion, and zucchini.

6. In a medium sized bowl, mixed together eggs, milk, salt, pepper, garlic powder, and paprika.

7. Add the cheese to the egg mixture, then add the cabbage mixture.

8. Oil a 9- or 10-inch tart pan and then line with the dough, creating indents around the crust. Scrape the egg and vegetable mixture into the crust. Make sure the filling of the tart does not overflow the crust.

9. Bake for 45-50 minutes.

10. Serve with a side of rocket salad, tomato, and cucumbers with balsamic dressing, and enjoy!

-- Notes --

• You can substitute Gruyere cheese with cheddar cheese

• If you'd like to skip out on the mushroom, spinach, and zucchini, add an additional cup of cabbage

Adapted from: NYT Cooking – Cabbage and caramelized onion tart by Martha Rose Shulman