John Myers
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Brussels Sprouts Tart
The perfect brussels sprouts tart recipe with a picture and simple step-by-step instructions.
dough
- 150 g Flour
- 1 Egg
- 1 pinch Salt
- 70 g Cold butter
- Freshly grated nutmeg
Covering
- 300 g Brussels sprouts
- 1 Egg yolk
- 50 g Parmesan, freshly grated
- Salt
molding
- 100 g Creme fraiche Cheese
- 100 g Cream
- 2 Eggs
- 1 tsp Strength
- Espelette pepper
- Salt
- Pepper
dough
- Put the flour with the salt and some grated nutmeg in a bowl, make a well in the middle, beat the egg in there and distribute the butter in small cubes on the edge and then work it quickly with your hands into a smooth dough Wrap the dough in cling film and let it rest for an hour in the refrigerator.
Covering
- Clean the Brussels sprouts and cook them in sufficiently salted water for about 6 minutes, then drain and let cool down a little.
molding
- Mix all ingredients for the glaze until smooth and season well with the spices.
Assembly and finish
- Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, pull off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm. Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself.
- Prick the dough several times with a fork and spread the egg yolks well on the dough base and allow to dry for a few minutes. Now pour the grated Parmesan on top. Halve the Brussels sprouts and place them close together on top of the Parmesan.
- Now distribute the casting over it and approx. 40 -. Bake for 45 minutes.
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