for 4 person

Red cabbage

1 tbsp	olive oil
500 g	red cabbage, in strips approx. 5 mm thick
1	apple deseeded, coarsely grated
1	red onion, finely chopped
1 tsp	coarse cane sugar
2 tbsp	balsamic vinegar
½ dl	water
3 sprig	thyme, leaves torn off
¾ tsp	salt
a little	pepper

Pastry dough

1	pastry dough, rolled into a circle (approx. 32 cm Ø)

Sauce

250 g	silken tofu
2 ½ dl	soya cream
2 tsp	Dijon mustard
2 tbsp	Maizena cornflour
½ tsp	salt
a little	pepper

To bake

3	thyme sprigs, leaves torn off

How it's done

Red cabbage

Heat the oil in a pan. Add the cabbage, apple, onion and sugar, sauté for approx. 5 mins., stirring occasionally. Pour in the balsamic and water, add the thyme, simmer for approx. 5 mins. until all of the liquid has evaporated, season, allow to cool slightly.

Pastry dough

Place the dough in the tin along with the baking paper, prick with a fork.

Sauce

Place the tofu, cream, mustard and cornflour in a measuring cup, puree, season. Pour the sauce over the base of the tart, top with the red cabbage.

To bake

Approx. 50 mins. on the bottom shelf of an oven preheated to 220 °C. Remove and garnish with thyme.

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