About the Recipe
Sometimes a piece of vegetable is left behind — too little for a full recipe, yet far too good to ignore.
This flip-over tart is made for exactly those moments.
A quiet, crisp dinner.
No frills, no detours.
Ingredients
4 thick slices pointed cabbage (2 per person)
Olive oil
½ teaspoon fennel seeds
½ teaspoon chili flakes (to taste)
Salt
1 sheet puff pastry (approx. 9 oz / 250 g), cut into 4 rounds
1 small bunch parsley (approx. 1 oz / 30 g), roughly chopped
Optional
Kimchi, placed on the cabbage before topping with the puff pastry
Preparation
Sear the cabbage
Preheat the oven to 400°F (200°C) conventional heat. Heat a large skillet and add a little olive oil. Sear the cabbage slices over medium heat on both sides until golden brown, tender, and lightly caramelized. Season with salt and set aside.
Prepare the baking sheet
Line a baking sheet with parchment paper. Drizzle lightly with olive oil, then evenly scatter the fennel seeds and chili flakes over the surface. Arrange the cabbage slices on top.
Assemble the tartlets
Place one round of puff pastry on each cabbage slice. Press gently so the pastry adheres well during baking.
Bake
Transfer the baking sheet to the oven and bake for 20–25 minutes, until the puff pastry is golden and crisp.
Flip & serve
Let cool briefly, then carefully flip each tart so the cabbage is on top. Sprinkle with parsley and serve immediately.