This Brussels sprouts tart is exactly what I want to eat today.
My mom still can’t believe I love Brussels sprouts — but it’s true. I’m a fan. It took nearly ten years before I really fell for them, and I’m so glad I did.
This recipe merges my obsession with Brussels sprouts and my love of puff pastry. The result is an incredibly flavorful tart: melty fontina, thinly sliced Brussels, and crunchy pistachios atop flaky puff pastry.
This tart works beautifully as a Thanksgiving appetizer or a meatless Monday dinner. It’s savory and satisfying — if you adore Brussels as much as I do, you’ll be obsessed.
THIS IS IT!
There’s a lot of bold flavor here. The fontina melts into the layers of pastry and the toasted pistachios add a welcome crunch. Puff pastry is a fantastic base for quick tarts and pizzas — I used to make pepperoni puff pastry pizzas all the time, and this is the same kind of simple, irresistible comfort food.
One tip: don’t make the tart too far in advance. Puff pastry loses that delicate, flaky crunch after a few hours. If you’re preparing for guests, do the chopping, grating, and measuring ahead of time so assembly and baking are quick. Preheat the oven, assemble, bake, and serve right away for the best texture and flavor.
When it comes out of the oven, the tart is at its peak: golden, slightly puffed, cheesy, and crisp. Let it rest for a minute, slice, and enjoy.
The flavor profile is flexible. Substitute another melting cheese like gruyère or a Parmesan sprinkle for more sharpness. Finish with a drizzle of balsamic glaze, add cooked shrimp or prosciutto, or swap nuts to suit your taste. Make it your own.
Brussels Sprouts Tart
Brussels Fontina and Pistachio Tart
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Ingredients
- 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, roasted and salted
- 1 egg + 1 teaspoon water, beaten for an egg wash
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the defrosted puff pastry sheet on it. Prick the center of the pastry a few times with a fork to help prevent it from puffing too much.
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Scatter about three-quarters of the grated fontina over the pastry, leaving a ½-inch border. Top with the sliced Brussels sprouts and minced garlic. Season with a pinch of salt and freshly cracked black pepper. Add the remaining fontina and finish with the chopped pistachios.
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Brush the pastry edges with the beaten egg mixed with 1 teaspoon water. Bake for 20 to 25 minutes, until the pastry is puffed and golden and the cheese is bubbly. Let the tart rest for a minute, then slice and serve.
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