For the lovers and haters of this little green flavour-bomb
The ‘all-in’ Brussel sprout tart was inspired from a recipe in Delicious magazine.
Except I adapted it to include a couple of other ingredients which we pair up with Brussel sprouts at Christmas.
Bacon lardons aka ‘bacon makes everything better’.
A classic combo.
But if you want just the veggie version then simply take out the anchovies and bacon.
PREP TIME: 10 mins
COOKING TIME: 25 mins
IDEAL FOR: family, Christmas, lovers of Brussel sprouts
The ‘all-in’ Brussel sprout tart
- 320g ready-rolled puff pastry or other
- 40g butter
- 4 anchovy fillets, chopped (optional but good)
- 300g brussels sprouts, trimmed and halved
- 100g bacon lardons
- a handful of walnuts, chopped
- Grated zest and juice 1 lemon
- 1 garlic clove, thinly sliced
- 4 thyme sprigs, leaves picked
- 2 tbsp light soft brown sugar
- 1 tsp chilli flakes (optional)
- 100g crème fraîche or sour cream
- 2 medium free-range eggs
- 30g parmesan or cheddar, grated
- Roll out your puff pastry and line a tin/tray, folding up the edges to create a border.
- In a frying pan, on medium heat, add the butter and once melted, add in the anchovies and cook for 2 mins until they melt into the butter.
- Now, add the bacon lardons, walnuts and sprouts and fry funtil the sprouts start to caramelise.
- Turn down the heat to low-medium and add the lemon zest and juice, garlic, thyme leaves, sugar and chilli flakes to the pan, and cook for a couple more minutes.
- Remove from the heat and set aside – NB: the sprouts don’t need to be fully cooked as they will cook more in the oven.
- In a bowl, whisk together the crème fraîche (or sour cream), eggs and the grated cheese, then season well with salt and pepper.
- Heat the oven to 180°C fan. Pour in half the egg mixture, top with the sprouts mix, then finish with the rest of the egg mixture.
- Cook for 25-30 mins until golden.
Enjoy… (or not. lol)
For the true lover of the mighty sprout, check out this sprout recipe.
Inspired by Delicious magazine