Red Cabbage Tarts with Balsamic Apple Compote

After seeing the photo on Tastespotting, as often happens, I decided that I just had to make these tartlettes. The head of cabbage begging to be used in the fridge encouraged the decision and I headed to the kitchen. The dough was a dream to work with - I'll definitely use it for any tart or pie in the future. At first bite, the tarts were a bit dry alone...but with too little balsamic vinegar left to make enough reduction, balsamic-glazed apples did the trick, packing another great fall flavor into these already wonderful savory galettes.

Red Cabbage Tarts

Tart dough:
2 1/2 cups flour
1 tsp salt
1 tsp thyme
1/2 lb butter
1/2 cup ice water

Tart filling:
2 tbsp olive oil
3/4 cup water
1 red onion
1/2 small head of red cabbage, cored
2 tbsp vinegar
2 tbsp sugar
2 tbsp thyme
1 1/2 tsp salt
1/2 tsp pepper
1 tsp cumin

1. For the dough, combine flour, salt, and thyme in electric stand mixer. Add butter and beat to a crumb or sand texture. Add water, combine until dough comes together, and transfer to saran wrap. Chill in fridge.
2. Meanwhile, heat olive oil over medium heat. Slice onion and cook until soft. Add sliced cabbage along with the water. Add the remaining ingredients and cover.
3. Cook covered for 10 minutes. Uncover and cook until the liquid is gone, adding more water if the cabbage is still crunchy.
4. Remove the dough from fridge. Divide into 9-12 parts and roll into 6-inch circles. Transfer to lightly greased baking sheet. Place a large spoonful of filling in center and fold edges up.
5. Bake at 350ºF for 30 to 35 minutes.

Balsamic Apple Compote

1 apple per tart
1 tsp butter
1/2 tsp thyme per apple
2 tsp balsamic vinegar per apple
1/2 tsp sugar per apple
1/2 cup water

1. Melt butter over medium heat. Add thinly sliced apple and thyme. Cook for a few minutes.
2. Add remaining ingredients. Simmer apples for 10 minutes, turning once, until liquid is gone and apples are soft but still hold their shape.
3. Spoon apples over hot tart and enjoy!