'Double the Sprout' Brussel Sprout Goat Cheese Tart
Double the sprout and double the yum! This Brussels Sprout and Goat Cheese Tart is a fancy yet fuss-free appetizer or side dish that will impress any crowd. The flaky crust is the perfect base for a luxurious blend of caramelized brussels sprouts, tangy goat cheese, and a drizzle of balsamic vinegar that adds a sweet and savory depth. Whether you're hosting a holiday dinner or simply craving a sophisticated snack, this tart is the epitome of effortless elegance!
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
Tips:
- 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.