'DOUBLE THE SPROUT' GOAT CHEESE TART
Double the brussel sprouts and double the yum! The holidays are a time for indulgence, for gathering with loved ones around a table laden with culinary delights. But amidst the traditional feast, there’s always room for a little something different, a dish that surprises and delights the taste buds, like this elegant Brussels Sprout and Goat Cheese Tart.
Brussels sprouts, once considered a less popular vegetable, have gained a reputation in recent years for their versatility and deliciousness. The tart itself is a simple yet elegant creation. In this tart, the brussel sprouts are the star of the show, their bitterness balanced by the creamy, tangy goodness of goat cheese and the rich flaky pastry crust. The balsamic vinegar adds a touch of sweetness and acidity, bringing all the flavors into perfect harmony.
Whether you’re hosting a festive gathering or simply seeking a new and exciting dish to add to your holiday repertoire, this Brussels Sprout and Goat Cheese Tart is sure to impress. Its elegant presentation and sophisticated flavor profile make it a culinary masterpiece that’s easy enough to prepare, even for novice bakers.
'Double the Sprout' Brussel Sprout Goat Cheese Tart
Equipment
- Tart pan
- Rolling Pin
- Whisk
Ingredients
- 1 sheet refrigerated puff pastry thawed
- 16 ounces Brussels sprouts trimmed and sliced horizontally
- Salt and pepper to taste
- 1/4 cup balsamic vinegar or glaze for drizzling on after the tart bakes
- 1.5 cup heavy cream
- 2 eggs
- 1/2 teaspoon dried or fresh thyme or rosemary
- 1 teaspoon sumac
- ½ teaspoon marjoram
- 1 teaspoon dried lemon peel
- 1 teaspoon za’atar optional
- 3-4 ounces crumbled goat cheese
Instructions
- Preheat the oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry to a 9-inch circle. Carefully transfer the pastry to a 9-inch tart pan with a removable bottom. Trim any excess pastry (see notes for a trick).
- With a fork, gently tine the bottom of the tart crust but not too deep so as not to create holes. Blind bake the pie crust for 3-5 minutes until it gets a light golden brown color. Set aside while you prep the filling.
- Slice the brussel sprouts horizontally to create circular cuts. Lay the circular slices of brussel sprouts at the bottom of the crust in a single layer.
- In a bowl, whisk together the heavy cream and eggs. Set aside.
- Slice the brussel sprouts horizontally to create circular cuts. Lay the circular slices of brussel sprouts at the bottom of the crust in a single layer. Pour the custard mixture over the brussels sprouts.
- Sprinkle the crumbled goat cheese, spices and herbs evenly over the tart.
- Bake for 30-35 minutes, or until the crust is golden brown and the custard is set.
- Let the tart cool for at least 10 minutes before drizzling with balsamic, slicing and serving.
Notes
- Instead of trimming the excess pastry crust with a knife, gently roll your rolling pin over the edges to cut quickly and evenly.
- For an even deeper flavor, roast or air fry the Brussels sprouts before adding them to the tart (they will shrink in size so you will have a different look or will need more volume for the tart).
- If looking for smaller portions or to feed a larger crowd, double cut the slices for 16 servings.
- If you don't have heavy cream, you can substitute with milk or half-and-half.
