Brussels Fontina and Pistachio Tart
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
1 to 2 people, or 3 to 4 as an appetizer
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Course
Main Course
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Cuisine
American
Brussels Fontina and Pistachio Tart
Description
This tart uses a sheet of defrosted puff pastry as its base, pricked in the center to prevent excessive puffing. It is layered first with most of the grated fontina cheese, then topped with sliced Brussels sprouts and minced garlic. A pinch of salt, freshly cracked black pepper, and freshly grated nutmeg add subtle seasoning. The remaining fontina and chopped roasted salted pistachios are sprinkled on top for richness and crunch.
Baked at a high temperature until the pastry puffs slightly and turns golden brown, the cheese beneath melts into a creamy base that contrasts the slight bitterness and crisp texture of the Brussels sprouts. Pistachios provide a salted crunch complementing the cheese's mild flavors, while garlic enhances the aromatics.
The tart is brushed around the edges with an egg wash to achieve a glossy, golden crust. It is best served warm, sliced into portions for a savory starter or a light lunch when paired with a fresh salad.
Ingredients
- 1 puff pastry defrosted, sheet
- 6 ounces fontina cheese freshly grated
- 1 ½ cups Brussels sprouts sliced
- 2 garlic minced, cloves
- pinch salt
- black pepper freshly cracked
- ½ teaspoon nutmeg freshly grated
- ⅓ cup pistachio nuts I use roasted and salted!, chopped
- 1 egg beaten for an egg wash, plus 1 teaspoon water
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!
User Reviews
Overall Rating
5
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