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🥗 Mushroom Tarts with Orange Red Cabbage Salad

564 kcal · 30 min · 4 servings

Ingredients

• Red cabbage, fresh 400 g
• Oranges 2 pcs.
• Balsamic vinegar, light 4 tbsp
• Oil 6 tbsp
• Mustard 1 tsp
• Sugar pinch
• Shallots 2 pcs.
• Mushrooms, white 600 g
• Parsley, fresh 30 g
• Cream cheese, plain 75 g
• Puff pastry 400 g
• Wheat flour, Type 405 2 tbsp
• Butter 3 tbsp
• Emmental cheese, block 100 g
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Slice the red cabbage into fine strips or use a shredder.
3. 3. Wash one orange and cut it in half.
4. 4. Squeeze the juice from one half of the orange.
5. 5. Add the orange juice to the sliced red cabbage.
6. 6. Knead the cabbage with your hands for two to three minutes until it softens.
7. 7. Wear gloves while kneading, as the juice can stain.
8. 8. Mix half of the vinegar with five tablespoons of oil, mustard, and sugar.
9. 9. Season the dressing mixture with salt and pepper.
10. 10. Mix the dressing evenly with the red cabbage.
11. 11. Let the salad marinate covered.
12. 12. Peel the shallots.
13. 13. Dice the shallots finely.
14. 14. Clean the mushrooms with kitchen paper if necessary.
15. 15. Cut the mushrooms in half or quarters depending on their size.
16. 16. Heat one tablespoon of oil in a pan.
17. 17. Sauté the mushrooms for one to two minutes.
18. 18. Wait until the moisture from the mushrooms has evaporated.
19. 19. Add the diced shallots to the pan.
20. 20. Sauté the shallots for one to two minutes.
21. 21. Season the mushroom mixture with salt and pepper.
22. 22. Add the remaining vinegar.
23. 23. Let the mushroom filling cool down.
24. 24. Wash the parsley.
25. 25. Shake the parsley dry.
26. 26. Pluck the parsley leaves off the stems.
27. 27. Chop the parsley leaves finely.
28. 28. Mix the cooled mushrooms with cream cheese.
29. 29. Stir the chopped parsley into the mushroom mixture.
30. 30. Dust a work surface with a little flour.
31. 31. Roll out the puff pastry on the floured surface into a square.
32. 32. Ensure the pastry square is about 40 by 40 centimeters.
33. 33. Cut the pastry into four equal squares.
34. 34. Grease four ovenproof tart pans, each about 15 centimeters in diameter.
35. 35. Place the pastry squares into the pans.
36. 36. Roll the edges of the pastry slightly upwards.
37. 37. Prick the pastry base several times with a fork.
38. 38. Spread the mushroom mixture evenly over the pastry bases.
39. 39. Sprinkle the tarts with cheese.
40. 40. Bake the tarts in the oven for 20 to 25 minutes.
41. 41. Remove the tarts when they are golden brown.
42. 42. Peel the remaining oranges completely.
43. 43. Remove the white pith as well.
44. 44. Slice the oranges into thin slices.
45. 45. Halve the orange slices.
46. 46. Mix the orange pieces with the red cabbage salad.
47. 47. Carefully remove the finished mushroom tarts from the oven.
48. 48. Serve the tarts together with the orange red cabbage salad.

Nutrition per serving

• kcal: 564
• Protein: 15 g · Fett/Fat: 36 g · Carbs: 44 g