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 fell for them nearly ten years ago, and I’m so glad I discovered them. They’ve become a favorite, and this tart combines that love with my obsession with puff pastry.
This tart works beautifully as a Thanksgiving appetizer or a fantastic meatless Monday main. The flavors are bold and savory — melting fontina, thinly sliced Brussels, garlic, and the crunch of pistachios all layered over flaky puff pastry. If you adore Brussels like I do, you’ll absolutely love this.
Why this tart works
Puff pastry is an easy, impressive base. The cheese melts into the layers and the pastry puffs up golden and crisp. One downside: puff pastry is best served fresh from the oven. While you can prep components ahead, assemble and bake just before serving to preserve that flaky, buttery texture and crisp edge.
You can streamline the process by chopping, slicing, and grating ingredients beforehand, even the day before. When you’re ready to bake, preheat the oven, assemble the tart, and pop it in — it comes together quickly and delivers maximum flavor.
The tart is versatile: swap the fontina for gruyere or parmesan, finish with a drizzle of balsamic glaze, or add a protein like shrimp if you’d like. It adapts well to whatever you have on hand.
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 salt
- freshly cracked black pepper
- ½ teaspoon freshly grated nutmeg
- ⅓ cup chopped pistachios, roasted and salted recommended
- 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 on top. Poke a few fork holes in the center to prevent excessive bubbling.
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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, then season with a pinch of salt and freshly cracked black pepper. Sprinkle the remaining fontina over the top and finish with the chopped pistachios.
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Brush the pastry edges with the egg wash. 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.
Did you make this recipe?
Share your photo with the hashtag #howsweeteats to show how your tart turned out. I appreciate you so much!
Because seriously — how good does that look?