Red Cabbage Tarts

These tasty tarts were great as a side dish, they would also be good as appetizers or served at a buffet. The soy ricotta makes them especially flavorful.

Yield: 6 individual tarts


  • 500 grams red cabbage and apples, cooked
  • 6 sheets frozen puff pastry, thawed
  • 100 grams pine nuts, toasted
  • 1/2 cup soy yogurt
  • 1 Tbs. raw cashew butter
  • lemon juice
  • 1-2 Tbs, nutritional yeast flakes
  • nutmeg
  • salt
  • thyme

Red Cabbage Tarts


  1. Preheat the oven to 220 C .
  2. Thaw the puff pastry.
  3. Oil six individual pastry tart shells.
  4. Make a soy ricotta from the soy yogurt, cashew butter, splash of lemon juice, nutritional yeast, dash of nutmeg and salt. Mix well with a fort or whisk.
  5. Toast the pine nuts in a dry pan for a few minutes until golden brown.
  6. Put one sheet the puff pastry in each of the tart shells.
  7. Trim the excess with a knife, and prick the bottom with a fork.
  8. Fill the pastry shells with the red cabbage apple mixture.
  9. Place a few dollops of the soy ricotta on top.
  10. Sprinkle a few pine nuts on each pastry and dust with thyme.
  11. Place in the oven to bake for 15 to 20 minutes until the pastry shell is lightly golden brown.

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