Makes a 22cm tart.
- Prep time: 15min + dough chilling time
- Cook time: 45min
- Total time: 1h
- Difficulty: Intermediate
When prepared correctly, Brussels sprouts can be delicious. They are blanched and then sautéed in balsamic vinegar and honey in this recipe, giving them a pleasant sweetness and a lovely flavor. After being sautéed, the Brussels sprouts are wrapped in buttery pastry and baked until caramelized and the pastry is crispy and golden brown. The flakiness and bitterness of the pastry complement the sweetness of the caramelized vegetables. This tarte tatin is beautiful and served with a dollop of Greek-style yogurt seasoned with salt, pepper, and lemon juice.
For the pastry crust.
- 200g all-purpose flour
- 1/2 teaspoon salt
- 120g cold butter, diced
- 2-4 tablespoons cold water
In a food processor, combine flour and salt and pulse until combined. Pulse in the butter until the mixture resembles coarse crumbs. Gradually drizzle cold water into the flour and pulse until the dough comes together. First, add two tablespoons of water, and then add one tablespoon at a time until the dough comes together. Shape the dough into a flattened disk on a clean work surface. Wrap in plastic wrap and place in the refrigerator for 20 minutes.
For the brussles sprouts.
- 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
Preheat the oven to 180 degrees Celsius. Grease a 22cm tart or pie pan with butter. Wash the Brussels sprouts and remove any yellow outer leaves by slicing off the rough part of the stem. Blanch them for 3 minutes in boiling salted water, then drain and cool under cold running water. Cut them in half lengthwise.
In a sauté pan, heat the olive oil and sauté the Brussels sprouts for a few minutes. Allow the balsamic vinegar to evaporate before adding the honey. Remove from the heat and stir together.
Arrange the Brussels sprouts in the bottom of the tart pan, cut side down, and pack them tightly.
Roll the dough out into a circle larger than the tart pan on a lightly floured work surface. Place the dough on top of the Brussels sprouts and quickly tuck the edges in. It’s best to use a wooden spoon or the back end of a tablespoon. Bake for 30-35 minutes, or until golden, pricking the dough with a fork.
Remove the tart from the oven and place it on a plate right away. Serve with seasoned Greek yogurt (salt, pepper, and lemon juice).
For every memorable superhero in the world of comic books, there is an equally exciting and possibly more famous villain. The same is true in the world of vegetables. On the one hand, there’s Potato, the veggie world’s superhero. Ugly as hell, but one of the world’s absolute favorites. On the other hand, there are the infamous Brussels sprouts, a vegetable with a bad reputation and unquestionably a veggie villain in most people’s eyes.
Brussels sprouts are well-known. They’re so well-known that even those who haven’t tried them are convinced they despise them. Brussels sprouts are a vegetable with a personality. The sooner you accept this, the sooner you can appreciate them. Yes, they can be a little bitter at first, but you grow accustomed to it and begin to appreciate it for the same sharpness you once found difficult to accept.
If you’re not a fan of Brussels sprouts, this dish might convert you. This Brussels sprouts Tarte tatin will make you fall in love. What’s not to love about a Tarte Tatin? Everything tastes better with flaky buttery pastry! And so does the caramelization process. The balsamic and honey completely neutralize the bitterness of the Brussels sprouts and contribute to the tart’s overall flavor balance. You’ll have no idea you’re eating Brussels sprouts. Believe me.