Brussels, Fontina, and Pistachio Tart Recipe

If you’re anything like me, you love a tart that’s both hearty and elegant, with just the right mix of flavors and textures. This Brussels, Fontina, and Pistachio Tart recipe is one of those dishes you’ll find yourself coming back to again and again — it’s simple, quick, and turns out so beautifully every time. I love how the nuttiness of pistachios and the rich, melty fontina cheese come together with the slightly caramelized Brussels sprouts on a crispy puff pastry base. It’s just the right balance of savory and crunchy.

This tart works perfectly for a cozy lunch, a light dinner, or even as a stunning appetizer for guests. When I first tried this recipe, I was surprised at how such simple ingredients could make something so impressive-looking and delicious. Plus, it’s a wonderful way to highlight fresh, seasonal Brussels sprouts without overly complicated prep. You’ll find that this Brussels, Fontina, and Pistachio Tart recipe is definitely worth adding to your regular rotation.

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Ingredients You’ll Need

The ingredients for this Brussels, Fontina, and Pistachio Tart recipe come together beautifully to provide both texture and flavor without any fuss. When picking your Brussels sprouts, look for fresh, bright green ones with tight leaves — fresher equals better crunch and flavor.

• Puff Pastry Sheet: Use a high-quality puff pastry for that buttery, flaky base that holds everything together.
• Fontina Cheese: Freshly grated is best — it melts wonderfully and has a mild, creamy taste that pairs well with Brussels sprouts.
• Brussels Sprouts: Thinly sliced for even cooking and the perfect texture balance with the cheese and pastry.
• Garlic: Minced fresh garlic adds a punch of flavor that lifts the entire tart.
• Salt and Black Pepper: Simple seasoning to bring out the natural flavors.
• Freshly Grated Nutmeg: Just a small pinch adds warm, subtle depth without overpowering.
• Chopped Pistachios: I love using roasted and salted pistachios for a crunchy, nutty bite that contrasts with the creamy cheese.
• Egg and Water: Mixed for an egg wash to brush the pastry edges, giving it a glossy, golden finish.

Variations

I love how versatile this Brussels, Fontina, and Pistachio Tart recipe is, and sometimes I switch things up depending on what’s in my fridge or what mood I’m in. Feel free to make it your own and experiment — that’s where the fun is!

• Add Fresh Herbs: I sometimes sprinkle chopped thyme or rosemary over the top before baking for an earthy note that complements the cheese and nuts beautifully.
• Swap the Cheese: If you don’t have fontina, mild mozzarella or Gruyère also work great and melt nicely.
• Make it Vegan: Use a dairy-free puff pastry and a plant-based cheese alternative, and omit the egg wash or use a plant-based milk to brush the edges.
• Try Different Nuts: Walnuts or toasted pine nuts offer different crunch and flavor profiles if you want to switch up the pistachios.

How to Make Brussels, Fontina, and Pistachio Tart Recipe

Step 1: Prep Your Oven and Puff Pastry

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Place the defrosted puff pastry sheet on the lined tray. Here’s a little trick I learned — poke a few holes with a fork right in the center of the pastry. This keeps the middle from puffing up like a balloon and helps it bake evenly, so you get that perfect flat topping for your Brussels, Fontina, and Pistachio Tart recipe.

Step 2: Layer the Cheese and Brussels

Sprinkle about three-quarters of your freshly grated fontina cheese over the puff pastry, leaving a half-inch border around the edges untouched. Next, pile on the thinly sliced Brussels sprouts and evenly scatter the minced garlic on top. I love tossing in a pinch of salt, freshly cracked black pepper, and just a little freshly grated nutmeg at this stage to elevate the flavors. Then sprinkle the rest of the fontina cheese and the chopped pistachios over everything; this topping mix is where the magic happens.

Step 3: Finish and Bake

Mix your egg with a teaspoon of water and brush this egg wash carefully along the edges of the puff pastry. This gives the crust a gorgeously golden finish once it bakes. Pop the tart in the oven for 20 to 25 minutes. You’ll want to look out for the pastry puffing up slightly and turning a beautiful golden brown, with cheese bubbling and pistachios toasting on top. Once it’s done, give it a minute to cool before slicing — it’s tempting to dig in immediately, but this step helps the tart set perfectly.

How to Serve Brussels, Fontina, and Pistachio Tart Recipe

Garnishes

I usually sprinkle a bit of flaky sea salt over the top just before serving, which really enhances all the flavors. A handful of fresh herbs like parsley or basil also adds a nice fresh burst and a pop of color that makes the tart irresistible.

Side Dishes

This tart pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette, which balances the richness. For a heartier meal, some roasted potatoes or a simple soup on the side make it feel complete and comforting.

Creative Ways to Present

When I serve this for guests, I like to cut the tart into small squares and arrange them on a wooden board with extra pistachios and fresh herb sprigs scattered around. It’s a beautiful, casual presentation that somehow makes the whole experience feel extra special without any extra work.

Make Ahead and Storage

Storing Leftovers

Leftover tart can be stored in an airtight container in the refrigerator for up to 2 days. When I’ve done this, I find that the crust stays fairly crisp if you let it cool completely before refrigerating and don’t stack other items on top.

Freezing

I’ve frozen this tart once or twice, and it does well. Wrap slices tightly in plastic wrap and store in a freezer-safe bag. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and the crust is crisp again. Avoid microwaving if you can — it tends to make the puff pastry soggy.

FAQs

Final Thoughts

This Brussels, Fontina, and Pistachio Tart recipe is one of those dishes I always recommend to friends because it’s easy, impressive, and delicious. It feels fancy without being complicated, and that’s a rare combo! I hope you enjoy making it as much as I do — it’s one of those recipes that turns simple ingredients into something truly special, perfect to share around the table or enjoy on your own. Give it a try, and I’m pretty sure it’ll become a favorite in your kitchen too.

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