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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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A delicious and elegant Brussels Sprouts Puff Pastry Tart featuring a flaky buttery crust topped with roasted Brussels sprouts, creamy Fontina cheese, crunchy pistachios, and a bright hint of lemon zest. This vegetarian-friendly tart is quick and simple to prepare, perfect for brunch, lunch, or as a flavorful side dish. Its balanced textures and flavors make it ideal for both cozy family meals and impressing guests at gatherings.

Ingredients

Scale

Base

  • 1 sheet frozen puff pastry, thawed

Vegetables

  • 12 oz fresh Brussels sprouts, trimmed and halved

Cheese

  • 1 cup shredded Fontina cheese (freshly shredded preferred)

Nuts & Seasoning

  • 1/3 cup chopped pistachios
  • 2 cloves garlic, minced
  • 2 tbsp olive oil, divided
  • 1 tsp lemon zest
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Brussels Sprouts: Trim and halve the Brussels sprouts. Toss them with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) until golden and caramelized, about 15-20 minutes. This enhances their natural sweetness and softens their texture.
  2. Roll Out the Puff Pastry: While the sprouts roast, thaw the puff pastry according to package instructions. On a lightly floured surface, roll it out to smooth any creases. Transfer it onto a parchment-lined baking sheet, then gently score a border about 1 inch from the edges without cutting through, to create a raised crust when baked.
  3. Layer the Cheese and Brussels Sprouts: Evenly scatter the shredded Fontina cheese inside the scored border of the pastry. Arrange the roasted Brussels sprouts evenly on top, covering the surface. The cheese will melt to form a creamy base.
  4. Add the Pistachios and Lemon Zest: Generously sprinkle the chopped pistachios over the Brussels sprouts for added crunch. Finish by zesting lemon over the whole tart to impart a fresh citrus brightness.
  5. Bake Until Golden: Place the tart in the preheated oven and bake at 400°F (200°C) for 20-25 minutes, or until the puff pastry is puffed and golden brown, and the cheese is bubbling. Watch closely to prevent burning.

Notes

  • Roast Brussels sprouts without overcrowding to achieve deep caramelization.
  • Avoid overloading the pastry with toppings to keep it crisp.
  • Chill the pastry before baking for better puff and flakiness.
  • Use freshly shredded Fontina cheese for optimal melting and flavor.
  • Chop pistachios coarsely to add delightful texture contrasts.

Nutrition

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

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