This red cabbage and brussels sprout 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 puff pastry tart.
I love having guests to stay at Christmastime. The drinks flow, the bad Christmas music is blaring… Last night we had some dear friends come to stay. After we put the kids to bed, the six of us got some (too many) cocktails on the go. We played our best guilty pleasure songs and danced around the living room in front of a roaring fire.
Soon our merry band of revellers decamped to the cellar (my husband’s drum room) so as to not wake the little ones. We played Christmas songs and sang along for hours. That’s what I love about Christmas: togetherness and joy.
Red Cabbage and Sprout Tart
Today the festivities continued. We won’t be seeing them again until the New Year, so I wanted to make them a Christmassy lunch that wasn’t a Christmas lunch – if you get what I mean. A full roast dinner this close to Christmas might spoil the big day, plus I was far too hungover to bother!
Instead, I made an unconventional deconstructed Christmas dinner tart. I’ve brought together my favourite festive trimmings and baked them into a rich puff pastry tart. The braised red cabbage with apples provides a very flavourful and vibrant base, then I’ve topped it with sprouts, beans and a bit of parmesan cheese. I’ve slathered the lot in sage butter for an extra hit of festive flavour.
It can be hard to cater for different diets when people visit. I’m vegetarian and one of the guests is as well, so everyone happily ate veggie with us!
Get the recipe for Red Cabbage and Brussels Sprout Tart
If you make this Red Cabbage and Brussels Sprout Tart recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
- 375g puff pastry, thawed if frozen (look for vegan pastry if required)
- 300g braised red cabbage
- 150g brussels sprouts
- 150g green beans
- 2 tbsp butter (or dairy free butter)
- 1 tbsp finely chopped fresh sage
- milk (or dairy free milk), for brushing the pastry
- 2 tbsp grated vegetarian parmesan
- Heat the oven to 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.
This red cabbage and sprout tart is a great meal and you can also make it using up post-Christmas leftovers. Save your braised red cabbage and roasted veggies for a boxing day tart.
I was pretty hungover after our Christmas party and needed to make lunch that was quick and had minimal bother. I was able to make this sprout tart easily because I had some handy Christmas foods from Iceland Foods in the freezer. It’s an unconventional Christmas dinner that shows the #PowerofFrozen.
Disclosure: This post was sponsored by Iceland Foods. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Healthy Food and Lifestyle – UK Food Blog.