Caramelized Red Cabbage, Onion, and Leek Tart

4 tablespoons olive oil
½ head small red cabbage thinly sliced (about 3 cups)
1 medium leek white and tender parts sliced thin
½ medium onion thinly sliced
4 garlic cloves minced
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon mixed herbs (de Provence)
1 400g sheet prepared puff pastry
1 large egg
1 tablespoon water
Flaked sea salt and mixed herbs (de Provence) for sprinkling
2 teaspoons chopped fresh parsley and spring onions
Drizzle of balsamic and hot honey or regular honey
 
Preheat oven to 205 degrees celsius

In a large, wide cast iron skillet, heat the olive oil over medium-low heat. Add onions and leeks and begin to cook, stirring occasionally, until they become softened and slightly translucent, about 5 to 7 minutes. Season well with a couple generous pinches of kosher salt and a pinch of ground black pepper.

Add the red cabbage and begin to cook it down, another 5 minutes. Add garlic and the mixed herbs. Cook the vegetables, stirring occasionally, until the cabbage is soft with edges that begin to brown and caramelize. The process will take approximately 40 minutes. The veggies will smell slightly sweet and fragrant.

Lay pastry sheet on a rimmed parchment-lined baking sheet. Flour a rolling pin and roll out the puff pastry gently until it measures about 45 x 33 cm. Spread the cabbage and onion mixture over the pastry, leaving a generous 2cm border. Fold over the border and crimp at the corners.

Create egg wash by whisking together egg and water. Brush the edges of the puff pastry with egg wash. Sprinkle a mix of flaked sea salt and more mixed herbs
.
Bake for 30 to 40 minutes, until the pastry is nicely browned along the edges. Cool tart for 5 minutes, then sprinkle the chopped scallions and parsley on top. Cut into slices and serve.

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