This Brussels sprouts and cheese tart is a keeper. Below, this is how the sprouts look on the plant before being harvested. They're kind of like mini cabbages. They're also attractive to deer and we have to use wire or sheets late in the season to keep the harvest from being eaten.
Here's another good reason to grow Brussels sprouts -- this cheese and sprouts tart.
The recipe comes courtesy of the Star Tribune's food section via Newsday -- yes, there still are newspapers that recognize the value of food sections.
Brian made the tart for a Thanksgiving Day appetizer, putting some of the last of the Brussels sprouts to flavorful use. The verdict -- a unanimous "yes," even the self-described sprouts-hater among the four of us found the tart appealing. Well, he at least found it palatable. The dual cooking approach -- sauteing and roasting -- eliminates the bitter that some people are sensitive to. Here's a link to the recipe (I've also copied it below.) Brian did make one change -- he substituted Jarlsberg cheese for the Gruyere. The leek and thyme called for in the recipe came from our garden, too.
GRUYÈRE AND BRUSSELS SPROUTS TART
Makes 4 to 6 servings
• 1 (14-ounce) sheet puff pastry, defrosted in the refrigerator overnight
• 2 tablespoons extra-virgin olive oil
• 1 leek, white and light green parts, sliced thin
• 10 ounces Brussels sprouts, halved
• Ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon finely chopped fresh thyme leaves
• 4 ounces shredded Gruyère (we used Jarlsberg) cheese
• 1 egg, lightly beaten
Line a baking sheet with parchment paper. Unfold the puff pastry and place in middle of baking sheet. Prick all over with a fork. Cover with plastic and place in freezer.
Preheat oven to 425 degrees. Heat olive oil in a large nonstick skillet over medium-high heat. Add leek and cook until softened, about 3 minutes. Add Brussels sprouts, salt and pepper to taste and cook, stirring occasionally, until they are spotty brown, 5 to 7 minutes.
Add balsamic vinegar and continue to cook, stirring, until most of the liquid has cooked off (this will take less than 30 seconds). Scrape into a bowl, stir in thyme and set aside to cool.
Remove puff pastry from freezer, and spread cooled Brussels sprouts mixture over it, leaving a 1-inch border all around. Sprinkle the cheese over the Brussels sprouts.
Brush edge of dough with egg. Bake until the pastry is golden and cheese is browned and bubbling, about 20 minutes. Cool slightly and serve warm or let come to room temperature before serving.