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Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios

Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios
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This Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios is a deliciously crispy, cheesy, and nutty dish featuring caramelized Brussels sprouts, creamy Fontina cheese, and crunchy pistachios on a flaky puff pastry crust. Perfect for a cozy dinner or festive gatherings, it offers an unforgettable flavor explosion with a beautiful presentation.

Ingredients

Scale

Pastry

  • 1 sheet frozen puff pastry, thawed

Vegetables

  • 12 oz fresh Brussels sprouts, trimmed and halved
  • 2 cloves garlic, minced
  • 1 tsp lemon zest (from about 1 lemon)

Dairy

  • 1 1/2 cups shredded Fontina cheese (preferably freshly shredded)

Nuts

  • 1/3 cup pistachios, roughly chopped, lightly toasted

Seasonings & Oil

  • 2 tbsp olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Brussels Sprouts: Trim and halve the Brussels sprouts. Toss them with olive oil, minced garlic, salt, and pepper. Spread out evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes until caramelized and tender.
  2. Prepare the Puff Pastry: While the Brussels sprouts roast, unfold the thawed puff pastry sheet on a parchment-lined baking sheet. Using a sharp knife, carefully score a 1-inch border around the edges without cutting all the way through to create a raised crust when baked.
  3. Assemble the Tart: Evenly scatter the shredded Fontina cheese within the scored border on the puff pastry. Layer the roasted Brussels sprouts on top of the cheese, then sprinkle chopped toasted pistachios over the tart. Finish by adding a light sprinkle of lemon zest.
  4. Bake the Tart: Bake the assembled tart in the oven at 400°F (200°C) for 20-25 minutes until the pastry is golden and puffed, and the cheese is melted and bubbly. Watch closely to prevent burning the edges.
  5. Serve and Enjoy: Let the tart cool slightly to allow flavors to settle, then slice and serve warm. For best flavor, enjoy fresh but leftovers can be reheated carefully to maintain the crisp crust.

Notes

  • Use cold puff pastry, keeping it chilled until baking to ensure maximum flakiness.
  • Roast Brussels sprouts in a single layer without overcrowding for even caramelization.
  • Score the puff pastry gently to maintain a raised crust edge.
  • Lightly toast pistachios before adding to enhance crunch and flavor.
  • Serve the tart warm, fresh from the oven or gently reheated to keep crust crisp.

Nutrition

Keywords: Brussels sprouts tart, puff pastry tart, Fontina cheese tart, pistachio tart, vegetarian appetizer

Find it online: https://jamescookes.com/brussels-sprouts-puff-pastry-tart-with-fontina-and-pistachios/