Brussels Sprout and Apple Tart with Walnut Pesto
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 -12 servings
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Calories
536 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Brussels Sprout and Apple Tart with Walnut Pesto
Description
The tart begins with a walnut pesto made by processing walnuts, a portion of Parmesan cheese, olive oil, salt, and pepper until crumbly. Brussels sprouts and thinly sliced apple are cooked together in butter until softened and beginning to brown, then brushed with maple syrup and finished with fresh thyme.
Rolled-out puff pastry is baked first until golden and puffed, then pressed in the center to form a shallow well. The walnut pesto is spread on the crust, followed by half the Parmesan, then the warm Brussels sprout and apple mixture, topped with the remaining cheese. The tart is returned to the oven to melt the cheese and meld flavors.
This tart combines the crispness of the pastry with tender caramelized vegetables and a sweet maple note, complemented by the nutty richness of the pesto and Parmesan. The dried cranberries add a contrasting sweetness and texture, making it suitable as a starter, side dish, or light main course.
Ingredients
- ¾ cup walnut raw
- ¾ cup Parmesan Cheese shredded and divided
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
- 1 tbsp butter
- 1 shallot thinly sliced
- 1 lb Brussels sprouts trimmed and thinly sliced
- 1 apple cored and thinly sliced, medium
- 1 tbsp maple syrup
- 1 tbsp thyme chopped fresh
- 2 heets puff pastry homemade or thawed according to package directions
- 2 tbsp dried cranberries
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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