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Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios

Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios
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This Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios is an elegant yet easy-to-make dish featuring flaky, buttery puff pastry topped with tender roasted Brussels sprouts, melted nutty Fontina cheese, and crunchy toasted pistachios. Perfect for brunch, snacks, or a light dinner, it combines vibrant flavors and textures with a beautiful golden crust and fresh toppings.

Ingredients

Scale

Base

  • 1 sheet puff pastry, thawed

Vegetables

  • 12 oz Brussels sprouts, trimmed and halved

Cheese and Nuts

  • 1 cup Fontina cheese, shredded
  • 1/3 cup pistachios, toasted and chopped

Seasonings and Oil

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp lemon zest (optional)

Instructions

  1. Prepare the Brussels Sprouts: Trim the ends and halve the Brussels sprouts. Toss them with olive oil, minced garlic, salt, and black pepper. Roast in a preheated oven at 400°F (200°C) for about 15 minutes until tender and golden browned.
  2. Roll Out the Puff Pastry: While the Brussels sprouts roast, gently unfold the thawed puff pastry sheet onto a baking sheet lined with parchment paper. Lightly score about one inch from the edges to create a raised border that will hold the toppings during baking.
  3. Layer the Tart: Evenly sprinkle shredded Fontina cheese across the interior of the puff pastry, keeping clear of the scored edges. Then, arrange the roasted Brussels sprouts over the cheese, spacing them to cover the surface generously.
  4. Add Pistachios and Bake: Scatter the toasted and chopped pistachios evenly over the tart for added texture and flavor. Bake in the oven at 400°F (200°C) for 15-20 minutes, or until the puff pastry is puffed up, golden, and the cheese is melted and bubbly.
  5. Garnish and Serve: Remove the tart from the oven and optionally sprinkle with fresh lemon zest and a drizzle of olive oil. Cut into squares or slices and serve warm or at room temperature.

Notes

  • Don’t overcrowd the Brussels sprouts to ensure even roasting and caramelization.
  • Keep puff pastry chilled until ready to bake for maximum puff and crispness.
  • Toast pistachios lightly before chopping to enhance their flavor and crunch.
  • Scoring the pastry edges helps create a border to hold toppings and prevent spills while baking.
  • Monitor baking time closely to prevent burning the pastry as oven temperatures vary.

Nutrition

Keywords: Brussels sprouts tart, puff pastry tart, Fontina cheese tart, pistachio tart, easy vegetarian appetizer, savory tart, brunch recipe

Find it online: https://linacorner.com/brussels-sprouts-puff-pastry-tart-with-fontina-and-pistachios/