Brussels Sprout and Apple Tart with Walnut Pesto

Name: Brussels Sprout and Apple Tart with Walnut Pesto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 -12 servings
Ingredients: ¾ cup raw walnuts; ¾ cup Parmesan Cheese; 2 tbsp olive oil; salt and pepper; 1 tbsp butter; 1 shallot; 1 lb Brussels sprouts; 1 medium apple; 1 tbsp maple syrup; 1 tbsp chopped fresh thyme; 2 sheets puff pastry; 2 tbsp dried cranberries

User Reviews

5.0

66 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 -12 servings
Calories
536 kcal
Course
Side Dish, Main Course
Cuisine
American

Brussels Sprout and Apple Tart with Walnut Pesto

Omar Parker

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A puff pastry tart topped with Brussels sprouts, apples, and walnut pesto. Perfect for Thanksgiving dinner!

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Ingredients

Servings

¾ cup raw walnuts
¾ cup Parmesan Cheese shredded and divided
2 tbsp olive oil
salt and pepper to taste
1 tbsp butter
1 shallot thinly sliced
1 lb Brussels sprouts trimmed and thinly sliced
1 medium apple cored and thinly sliced
1 tbsp maple syrup
1 tbsp chopped fresh thyme
2 sheets puff pastry homemade or thawed according to package directions
2 tbsp dried cranberries

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Instructions

Preheat oven to 425°F.
Put the walnuts, ¼ cup of cheese, and olive oil in a food processor and process until crumbly. Season with salt and pepper.
Heat the butter in a large skillet over medium heat. Add the shallot and cook for about 5 minutes, until softened. Stir in the Brussels sprouts and apple slices; cook about 10 minutes more, or until apples and sprouts are beginning to brown. Stir in the maple syrup and thyme, then remove from heat and season to taste with salt and pepper.
Place the puff pastry on baking sheets lined with Silpats or parchment paper; roll the pastry out to about 9x12 inches. Bake for 8–10 minutes, or until the pastry is puffed and golden brown. Gently press down the center of the pastry, leaving a 1-inch margin on all sides. Sprinkle the pesto onto the crust, then top with half the cheese, the sprouts and apples, then the remaining cheese. (You might have some of the sprout mixture leftover.) Return to the oven for 5 more minutes to melt the cheese, then top with the cranberries. Cut each tart into 6 pieces and serve.

Nutrition Information

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Calories 536kcal (27%) Carbohydrates 43g (14%) Protein 12g (24%) Fat 37g (57%) Saturated Fat 9g (45%) Polyunsaturated Fat 9g Monounsaturated Fat 18g Cholesterol 7mg (2%) Sodium 320mg (13%) Potassium 365mg (10%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 561IU (11%) Vitamin C 51mg (57%) Calcium 163mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 8-12 servings

Amount Per Serving

Calories 536 kcal

% Daily Value*

Calories	536kcal	27%
Carbohydrates	43g	14%
Protein	12g	24%
Fat	37g	57%
Saturated Fat	9g	45%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	18g	90%
Cholesterol	7mg	2%
Sodium	320mg	13%
Potassium	365mg	8%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	561IU	11%
Vitamin C	51mg	57%
Calcium	163mg	16%
Iron	3mg	17%