John Myers
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Tart with Fried Brussels Sprouts
The perfect tart with fried brussels sprouts recipe with a picture and simple step-by-step instructions.
dough
- 200 g Flour
- 1 Egg
- 100 g Cold butter
- Salt
- Nutmeg, freshly grated
Covering and casting
- 300 g Brussels sprouts fresh
- 2 Eggs
- 100 g Cream
- Salt
- Black pepper from the mill
- 100 g Grated mountain cheese
- Oil, butter
dough
- Put the flour with a pinch of salt, the flour and some freshly grated nutmeg in a bowl, distribute the butter in flakes around the edge and then work it into a homogeneous dough with your hands. Then leave it – wrapped in aluminum foil – to rest in the refrigerator for about 20 minutes.
- Then roll out the Teid thinly and put it in a tart dish, cut the edge cleanly and prick the dough several times with a fork.
Base, cast and finish
- Remove the stalk and the outer leaves from the Brussels sprouts, then halve and cut into fine strips. Heat a little oil with a little butter in a pan and stir-fry the rose cabbage in it until it has taken on a nice roasted aroma. Allow to cool slightly.
- Whisk the two eggs with the cream and season well with salt and pepper. Add and mix the fried Brussels sprouts and then spread this mixture on the dough and finally sprinkle the mountain cheese over it. And then bake in the oven preheated to 180 degrees for 40-45 minutes. If the cheese turns dark too early, cover with aluminum foil.
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