Easy Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios

If you’re looking for a dish that’s both elegant and surprisingly easy to make, this Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios is a must-try. The crisp puff pastry provides a buttery base, while the savory Fontina cheese melts beautifully over tender Brussels sprouts, finished with the satisfying crunch of roasted pistachios. This tart is perfect for brunch, a snack, or even a light dinner, combining fresh, vibrant flavors with irresistible textures.

Why You’ll Love This Recipe

• Quick and Effortless: The puff pastry tart comes together in under 30 minutes, perfect for busy days.
• Flavor Explosion: The nutty Fontina and crunchy pistachios compliment the slightly bitter Brussels sprouts perfectly.
• Versatile for Any Occasion: Serve it as an appetizer, main dish, or elegant snack that impresses guests.
• Eye-Catching Presentation: Its golden crust and vibrant green sprouts make it as beautiful as it is delicious.
• Easy to Customize: You can adjust toppings to fit your taste or dietary preferences effortlessly.

Ingredients You’ll Need

This recipe uses simple but essential ingredients that work in harmony to create a savory and satisfying tart. Each component contributes a unique texture or flavor that elevates the dish to something special.

• Puff Pastry Sheet: The foundation for flaky, buttery crispness that holds everything together.
• Brussels Sprouts: Trimmed and halved for a tender yet slightly firm bite with natural sweetness.
• Fontina Cheese: Melts smoothly, adding a creamy, nutty richness to the tart.
• Pistachios: Toasted and chopped, they add a delightful crunch and subtle earthy flavor.
• Olive Oil: Helps roast sprouts to perfection with a lovely golden caramelization.
• Garlic: Provides a gentle aromatic punch that brightens the overall flavor.
• Salt and Pepper: Essential for seasoning and balancing the other ingredients.
• Lemon Zest (Optional): Adds a fresh, citrusy note to brighten the richness.

Variations for Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios

Nothing says homemade like tailoring recipes to your personal taste or dietary needs. This Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios adapts beautifully to various tweaks and substitutions.

• Cheese Swap: Try Gruyere, goat cheese, or mozzarella for different textures and flavors.
• Nut Alternatives: Use walnuts, almonds, or pecans if you prefer a different nutty crunch.
• Herb Boost: Add fresh thyme, rosemary, or sage for an earthy herbal twist.
• Vegan Version: Replace Fontina with a plant-based cheese and use a vegan puff pastry.
• Spice It Up: Sprinkle crushed red pepper flakes or smoked paprika to bring some heat.

How to Make Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios

Step 1: Prepare the Brussels Sprouts

Start by trimming the ends and halving the Brussels sprouts. Toss them with olive oil, minced garlic, salt, and pepper before roasting in a preheated oven at 400°F (200°C) for about 15 minutes until tender and golden.

Step 2: Roll Out the Puff Pastry

While the sprouts roast, gently unfold the puff pastry on a baking sheet lined with parchment paper. Lightly score about one inch from the edges to create a raised border that will hold your toppings.

Step 3: Layer the Tart

Sprinkle shredded Fontina cheese evenly across the pastry, keeping clear of the scored edges. Then, arrange the roasted Brussels sprouts on top, spacing them to cover the cheese generously.

Step 4: Add Pistachios and Bake

Scatter the chopped pistachios over the tart for texture and flavor. Bake in the oven at 400°F (200°C) for 15-20 minutes until the pastry is puffed and golden and the cheese is melted and bubbly.

Step 5: Garnish and Serve

Once out of the oven, sprinkle a little lemon zest over the tart for brightness and an extra drizzle of olive oil if desired. Cut into squares or slices and serve warm or at room temperature.

Pro Tips for Making Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios

• Don’t Overcrowd the Sprouts: Make sure each piece has space to roast evenly and caramelize perfectly.
• Use Cold Puff Pastry: Keep it chilled until ready to bake for maximum puffiness.
• Toast Nuts First: Lightly toasting pistachios enhances their flavor and crunch.
• Score the Edges: Scoring creates a border that helps prevent toppings from spilling over while baking.
• Monitor Baking Time: Every oven is a little different, so keep an eye to avoid burning the pastry.

How to Serve Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios

Garnishes

A sprinkle of fresh herbs like parsley or chives adds a punch of color and freshness. Lemon zest or a drizzle of balsamic glaze can brighten the flavors beautifully.

Side Dishes

This tart pairs excellently with a crisp green salad, roasted root vegetables, or a light soup for a full and satisfying meal that balances richness and freshness.

Creative Ways to Present

Serve this tart on a wooden board for a rustic look or sliced into bite-sized squares as part of a festive appetizer platter. Pair it with a rustic red wine or sparkling white to elevate your dining experience.

Make Ahead and Storage

Storing Leftovers

Keep any leftover tart in an airtight container in the refrigerator for up to 3 days. It maintains texture well and is easy to grab for a quick snack or meal.

Freezing

You can freeze the cooked tart by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months, then thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispiness. Avoid microwaving as it can make the pastry soggy.

FAQs

Can I use frozen puff pastry?

Absolutely. Frozen puff pastry works well; just thaw according to package instructions before preparing your tart.

Are Brussels sprouts the only vegetable that works in this recipe?

No, you can swap in other vegetables like asparagus, roasted mushrooms, or caramelized onions for a different flavor profile.

Is Fontina cheese easy to find?

Fontina is widely available in most grocery stores, but you can substitute with Gruyere or mozzarella if needed.

How long should I roast Brussels sprouts before adding to the tart?

Roast them for about 15 minutes at 400°F until they are tender and browned at the edges.

Can I make this tart vegan?

Yes! Use a vegan puff pastry and substitute Fontina with a plant-based cheese. Roasted Brussels sprouts and pistachios remain the same.

Final Thoughts

This Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios has all the hallmarks of a favorite go-to recipe: simplicity, deliciousness, and versatility. Whether you’re feeding family or entertaining guests, this tart delivers big on flavor with minimal effort. Give it a try—you might just find a new classic to cherish and share.

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