Brussels, Fontina and Pistachio Puff Pastry Tart.
This brussels sprouts tart is all I want to eat today.
My mom is still is disbelief that I love brussels. It’s true. So am I!
And to think that it was almost ten years ago that I really fell in love with them! Makes me so happy I discovered them sooner rather than later.
Here we go meshing my obsessed with brussels and my obsession with puff pastry. I’m into it.
If you want to make an amazing snack for Thanksgiving appetizers – or if you need an incredible meatless monday dinner, I’ve got the hook up.
THIS IS IT!
There is a ton of flavor here. If you’re a brussels freak like I am, you will love love love it. It’s savory to the max.
Remember when I went through the phase of making pepperoni puff pastry pizzas all the time? I don’t know why I took a break. Making anything on puff pastry is absolutely incredible.
If you want to make this as an appetizer, I don’t suggest making it ahead of time. That’s the one downside to puff pastry – it just doesn’t hold up that great after it sits for a few hours. Sure, it may be good, but it’s not as delish as when it first comes out of the oven and there are layers upon layers of flaky, buttery flavor. That crisp crunch is a dream boat.
Instead! What you can do is chop and measure and grate everything you need. You can even do it the day before. When it comes time to make the tart, gather the ingredients while preheating the oven. Assemble, bake and you’re finished!
Then you can snack and go to heaven because this is utterly fantastic.
The tart is super flavor friendly too, meaning you can customize a few things! Use a different cheese (parmesan? gruyere?), drizzle with balsamic glaze, add some shrimp – whatever you’d like.
Make it you own, woohoo!
Brussels Sprouts Tart
Brussels Fontina and Pistachio Tart
- 1 sheet of puff pastry, defrosted
- 6 ounces fontina cheese, freshly grated
- 1 ½ cups sliced brussels sprouts
- 2 garlic cloves, minced
- pinch of salt
- freshly cracked black pepper
- ½ teaspoon freshly grated nutmeg
- ⅓ cup chopped pistachios, I use roasted and salted!
- 1 egg + 1 teaspoon water, beaten for an egg wash
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the sheet of puff pastry on the parchment. Poke a few holes with a fork in the pastry center. This helps keep the center from bubbling up too much!
- Cover the puff pastry with about three quarters of the fontina cheese, leaving a ½-inch border along the outsides. Top the fontina with the sliced brussels and minced garlic. Sprinkle on a pinch of salt and black pepper. Sprinkle on the rest of the fontina. Sprinkle on the pistachios.
- Brush the edges of the pastry with the egg wash. Bake the pastry for 20 to 25 minutes, until the pastry is slightly puffed and golden and the cheese is bubbly. Let cool for a minute then slice and serve!
Because how good does that look?!