this post was submitted on 19 May 2024
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So I tried out that cabbage tarte tatin that was on the front page of Serious Eats (lemmy.world)
submitted 1 year ago* (last edited 1 year ago) by thrawn21@lemmy.world to c/cooking@lemmy.world
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Here's the link to their recipe.

Now normally Serious Eats is pretty bang on with their recipes, but this one has a CRAZY amount of sugar in it. I made it as directed (but using store bought puff pastry) for Mother's Day, and it was tasty but so sweet it could have been served for dessert.

This is the second time I made it, but with half the sugar. However sweet is still the dominant note, even after adding Worcestershire sauce, tart goat cheese, and more herbs. If you want to make this, seriously try using just a quarter of the sugar they ask for, and you might get something more savory.

[Image description: a circular tart made of layers of deeply caramelized cabbage in a sticky glaze. A bit of golden crust can be seen on the edges, and the tart is sitting on a wooden cutting board on a stove top.]

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[–] JASN_DE@lemmy.world 13 points 1 year ago (1 children)

and it was tasty but so sweet it could have been served for dessert.

To be fair, the whole point of a Tarte Tatin is to caramelize whatever you put on there. I'd imagine it'll be quite hard to find a good combination that's not sweet and still caramelizes properly.

[–] thrawn21@lemmy.world 3 points 1 year ago (1 children)

That's true, it's just that they use savory as a descriptor, when I found the end result to be more dessert than main.

They've got a version that uses onions and much less sugar, so maybe I'll try a mix of onions and cabbage to get that caramelization. Or just apply the sugar as a glaze on the bottom before the bake, so that it's a layer of sweetness, and not sweet throughout.

[–] BeardedGingerWonder@feddit.uk -3 points 1 year ago

Fry off some bacon lardons in the pan first, leave the bacon fat in the pan.