Roasted Brussels Sprout Tart Recipe
The preparation of this roasted Brussels sprouts tart may seem a little tedious, but with a little organization, you'll be able to do it in a breeze. In the morning, I roasted the Brussels sprouts along with red onions and bell peppers. I blended them into a thick paste with fromage blanc and Asiago cheese. An hour before dinner, I pre-cooked the tart shells. When it was finally dinner time, I placed the filling and topped that tartlets with whole roasted Brussels sprouts I previously warmed up.
If you serve a large vegetarian crowd, a simple salad filled with nuts (for added protein) will suffice to complete the meal. Otherwise, you could also accompany the savory tarts with chicken in creamy mustard sauce (that was the alternative choice for dinner). Bon appétit!
Yields: 8 servings1 (2-pound) bag Brussels sprouts
2 teaspoons honey
1 pound puff pastry dough, store-bought
1 teaspoon Dijon mustard
6 ounces fromage blanc
4 tablespoons Asiago cheese, freshly grated
1 roasted red bell pepper (see tips), seeded and coarsely chopped
1 teaspoon salt
½ teaspoon black pepper, freshly cracked
1 red onion, thinly sliced
½ lemon, freshly squeezed
4 tablespoons olive oil, as needed
Preheat the oven to 400°F.
Frying the onions: Heat the oil in a small pan. Once the oil is hot, add the onions and fry until golden brown. Transfer to a plate, reserving as much onion-flavored oil for the vegetables. Set aside.
Roasting Brussels sprouts:
Trim the ends of the Brussels sprouts. Using a paring knife, make a deep criss-cross incision at the bottoms of the vegetables .
Place the vegetables on a baking pan. Drizzle with the reserved oil. Add honey, lemon, salt and pepper. Toss well. Season with salt and pepper.
Roast the Brussels sprouts for 25-30 minutes until softened and browned.
For the filling: In a food processor, combine one quarter of the amount of roasted Brussels sprouts, bell pepper, fromage blanc, Asiago cheese, mustard and lemon. Blend until smooth and creamy. You could add up to 4 tablespoons of water (or vegetable broth) for a smooth flow. Set aside.
For the tart shell: Make sure the puff pastry dough is thawed but still cold so it's easy to roll out. Line 8 disposable pot pie pans with parchment paper. Roll the dough using a rolling pin. Gently press the dough into the pans with your fingers so there are no air bubbles. Leave a little excess above the edge because the dough will settle a bit in the oven. Crimp the dough against the edges and prick the dough with a fork. Chill in the refrigerator for about 20-30 minutes. Line the dough with another sheet of parchment paper and top with ceramic pie weights (dried beans work well too). Place the tart pans on a baking sheet and bake for about 12-14 minutes. Remove the pie weights and discard the pieces of parchment paper. Bake for another 2-3 minutes so the pie crust can dry. Remove from the heat and let the dough cool a little. Set aside.
Warm the Brussels sprout filling and the roasted Brussels sprouts.
Place the Brussels sprout filling in the tart shells. Top with the whole roasted Brussels sprouts.
Serve at room temperature with a green salad.
I buy fromage blanc from my favorite local market (The Milk Pail in Mountain View). You could replace the fromage blanc with ricotta cheese, mascarpone cheese or cream cheese (you might want to lower the quantity).
Little reminder on how to roast a bell pepper: Wash the bell pepper and pat dry. Place it on the grill and char all the skin. Wrap in aluminum foil. Let cool for about 10 minutes. Wash under running water and the skin will come right off. Seed and coarsely chop. If you want to store roasted bell peppers, drizzle with oil and season with salt; set aside until needed.
Published By: on October 1, 2012.