Gruyere and Brussels Sprouts Tart

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a baking sheet with parchement paper, and unfold the puff pastry in order to place it in the middle of the baking sheet. Prick the sheet, cover with plastic and refrigerate.
  • Preheat oven to 425 degrees F.
  • In a large skillet, heat olive oil over medium high heat. Add leek and cook until softened, about 3 minutes. Add Brussel sprouts, salt and pepper, and cook, stirring occasionally for about 5-7 minutes (this is to make sure the Brussel Sprouts brown).
  • Add balsamic vineger and continue to cook until the liquid is absorbed, and put into a bowl to mix with the thyme. Let cool.
  • Take the puff pastry out of the fridge and spread the vegetable mixture, leaving a 1 inch border all around. Brush edges with egg and sprinkle with cheese. Bake until the pastry is golden and the cheese is bubbling, about 20 minutes.
  • Cool slightly and serve warm, or serve at room temperature if you like.
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