Cabbage Tarte Tatin

For the pastry

1. Roll out the puff pastry dough on a lightly floured surface.

2. Trim or fold the pastry into a round slightly larger than your skillet or baking dish.

3. Prick the pastry all over with a fork and chill until ready to use.

For the caramel and cabbage

4. Preheat the oven to 375°F (190°C).

5. In a saucepan over medium heat, combine the water and sugar, cooking until it melts and turns a deep amber caramel.

6. Whisk in the butter, Dijon mustard, apple cider vinegar, and fresh thyme until smooth and emulsified.

7. Pour the caramel mixture into the bottom of a baking dish or oven-safe skillet.

8. Arrange the cabbage wedges tightly in the dish, fitting them flat against the caramel.

9. Season with salt and pepper, cover with foil, and bake until the cabbage is tender, about 45–50 minutes.

   Then 45 min of waiting

10. Remove the foil, transfer the tender cabbage wedges into a wide oven-safe skillet, arranging them in a concentric spiral pattern.

11. Sprinkle grated cheese over the cabbage wedges.

12. Top the cabbage with the chilled round of puff pastry, tucking the edges down into the skillet.

13. Cut a few vent slits in the top of the pastry.

14. Bake until the pastry is puffed and deep golden brown, 25–30 minutes.

    Then 25 min of waiting

15. Let cool for 5 minutes, then carefully invert the tarte tatin onto a serving plate.

16. Garnish with additional fresh thyme leaves, slice, and serve.