Brussels Fontina and Pistachio Tart

Name: Brussels Fontina and Pistachio Tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 to 2 people, or 3 to 4 as an appetizer
Ingredients: 1 sheet of puff pastry; 6 ounces fontina cheese; 1 ½ cups sliced brussels sprouts; 2 garlic cloves; pinch of salt; freshly cracked black pepper; ½ teaspoon freshly grated nutmeg; ⅓ cup Chopped pistachios; 1 egg + 1 teaspoon water

User Reviews

5.0

42 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
1 to 2 people, or 3 to 4 as an appetizer
Course
Main Course
Cuisine
American

Brussels Fontina and Pistachio Tart

Kian Mendoza

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This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

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Ingredients

Servings

1 sheet of puff pastry, defrosted
6 ounces fontina cheese, freshly grated
1 ½ cups sliced brussels sprouts
2 garlic cloves, minced
pinch of salt
freshly cracked black pepper
½ teaspoon freshly grated nutmeg
⅓ cup Chopped pistachios, I use roasted and salted!
1 egg + 1 teaspoon water, beaten for an egg wash

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Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the sheet of puff pastry on the parchment. Poke a few holes with a fork in the pastry center. This helps keep the center from bubbling up too much!
Cover the puff pastry with about three quarters of the fontina cheese, leaving a ½-inch border along the outsides. Top the fontina with the sliced brussels and minced garlic. Sprinkle on a pinch of salt and black pepper. Sprinkle on the rest of the fontina. Sprinkle on the pistachios.
Brush the edges of the pastry with the egg wash. Bake the pastry for 20 to 25 minutes, until the pastry is slightly puffed and golden and the cheese is bubbly. Let cool for a minute then slice and serve!