Brussels Sprouts Tarte Tatin

Makes a 22cm tart.

• Prep time: 15min + dough chilling time
• Cook time: 45min
• Total time: 1h
• Difficulty: Intermediate

Brussels sprouts can be delicious when prepared properly. In this recipe, they are first blanched and then sautéed in balsamic vinegar and honey, which gives them a really pleasant sweetness and a lovely flavor. Once sautéed, the Brussels sprouts are covered with buttery pastry and cooked in the oven until they’re caramelized and the pastry is crispy and golden brown. The flakiness and butterness of the pastry compliments the sweetness of the caramelized  vegetables beautifully. This Tarte Tatin is gorgeous served with just a little bit of Greek style yogurt seasoned with salt, pepper and a drizzle of lemon juice. The recipe was adapted from Ebba’s cuisine.

For the pastry crust.

Ingredients:

• 200g all-purpose flour
• 1/2 teaspoon salt
• 120g cold butter, diced
• 2-4 tablespoons cold water

Directions:

In the bowl of a food processor pulse together flour and salt until incorporated. Add butter, and pulse until mixture resembles coarse crumbs. Gradually stream cold water into the flour and pulse until the dough just comes together. First add 2 tablespoons of water and if the dough still seems a bit dry, add one tablespoon at a time until it comes together. Turn out the dough onto a clean work surface and shape into a flattened disk. Wrap in plastic, and refrigerate for 20 minutes.

For the brussles sprouts.

Ingredients:

• 15 or more brussels sprouts (depending on the size of your pan)
• 1 tablespoon olive oil
• pinch of salt
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey

Directions:

Preheat the oven to 180°C. Butter a 22cm tart or pie pan.
Wash the Brussels sprouts, slice off the rough part of the stem and pull off any yellow outer leaves. Blanch them in boiling salted water for 3 minutes, drain and cool under cold running water. Halve them lengthwise.
Heat olive oil in a sauté pan, add the Brussels sprouts and sauté for a couple of minutes. Add the balsamic vinegar, let it evaporate and then add honey. Stir together remove from heat. Arrange Brussels sprouts in the bottom of the tart pan so that the cut side is facing down. Pack them tightly and set aside.
Turn the dough out on a lightly floured work surface and roll it out into a circle larger than the tart pan. Lay the dough onto the Brussels sprouts and quickly tuck the pastry down right into the edges. It’s best to use a wooden spoon or the back end of a tablespoon. Prick the dough with a fork and bake for 30-35 minutes, or until golden. Remove from oven and turn the tart onto a plate immediately.
Serve with some Greek yogurt seasoned with a little salt, pepper and a drizzle of lemon juice.

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Commentary:

Category: Tarts & quiches, Vegetarian
Cuisine: French

For every memorable superhero in the comic book world, there’s an even more interesting and perhaps more famous villain. The same applies in the vegetable world. On one hand, you have potato, the superhero of the veggie world. Ugly as hell, but nevertheless one of the absolute favorites around the globe. On the other hand, you have notorious Brussels sprouts, a vegetable with bad reputation, undoubtedly a veggie villain in most people’s books.

Everyone’s heard of Brussels sprouts. They’re so famous that even those who have never tried them are convinced they hate them. Brussels sprouts are vegetables with attitude. The sooner you accept that, the sooner you will be able to appreciate them. Yes, they can be a bit bitter, but you really get used to that tartness with time, and you actually start loving them for that same sharpness you once had trouble accepting.

If you’re not a huge Brussels sprouts fan, this dish just might change your mind. You will fall in love with this Brussels sprouts Tarte tatin. I mean, what’s not to love in a Tarte Tatin? A flaky buttery pastry makes everything taste good! And so does the process of caramelization. The balsamic and honey tone down the bitterness of the Brussels sprouts completely, and contribute to the balance to the tart’s overall taste. You won’t believe you’re eating Brussels sprouts. Trust me.