Description
A savory and elegant tart featuring flaky puff pastry topped with creamy fontina cheese, tender sliced Brussels sprouts, aromatic garlic, and crunchy pistachios, baked to golden perfection for a delightful appetizer or light meal.
Ingredients
Scale
Pastry and Cheese
- 1 sheet of puff pastry, defrosted
- 6 ounces fontina cheese, freshly grated
Vegetables and Seasonings
- 1 ½ cups sliced Brussels sprouts
- 2 garlic cloves, minced
- Pinch of salt
- Freshly cracked black pepper
- ½ teaspoon freshly grated nutmeg
Crunch and Finish
- ⅓ cup chopped pistachios, roasted and salted
- 1 egg + 1 teaspoon water, beaten for an egg wash
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the defrosted sheet of puff pastry on the parchment and gently poke holes in the center using a fork to prevent excessive bubbling during baking.
- Assemble Filling: Spread about three quarters of the grated fontina cheese evenly over the puff pastry, leaving a ½-inch border around the edges. Layer the sliced Brussels sprouts and minced garlic on top of the cheese. Season with a pinch of salt, freshly cracked black pepper, and freshly grated nutmeg.
- Add Remaining Toppings: Sprinkle the remaining fontina cheese evenly over the Brussels sprouts and garlic. Then, scatter chopped roasted and salted pistachios over the entire tart for a crunchy texture contrast.
- Apply Egg Wash and Bake: Brush the exposed edges of the puff pastry with the beaten egg mixed with water to give the crust a golden, glossy finish. Bake the tart in the preheated oven for 20 to 25 minutes, until the pastry has puffed up slightly, turned golden, and the cheese is bubbly and melted.
- Cool, Slice, and Serve: Allow the tart to cool for a minute or two after baking to set. Slice into portions and serve warm as a delicious appetizer or light meal.
Notes
- For best results, use cold puff pastry and keep it refrigerated until ready to assemble.
- Roasted and salted pistachios add a flavorful crunch, but you can substitute with raw nuts if preferred.
- Feel free to customize the tart by adding herbs such as thyme or rosemary for added aroma.
- Serve the tart warm for optimal flavor and texture. Leftovers can be reheated in a low oven to retain crispness.
Nutrition
- Serving Size: 1/2 tart (approx. 150g)
- Calories: 380
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg
