This Brussels sprouts tart is exactly what I want to be eating today.
I still get a kick out of my mom’s surprise that I love Brussels sprouts. It took me almost ten years to truly fall for them, and I’m so glad I did. They’re now a regular in my kitchen.
Combine that love of Brussels sprouts with my obsession for puff pastry and you’ve got a winning combination: crisp, flaky pastry topped with melty cheese, caramelized greens and a satisfying crunch from pistachios.
This tart is perfect as a Thanksgiving appetizer or an easy meatless weeknight dinner. It delivers big on savory flavor: melted fontina, thinly sliced Brussels, garlic and toasted pistachios all come together on a sheet of buttery puff pastry.
Why this tart works
The flavor here is concentrated and layered. The puff pastry gives you that golden, flaky base; fontina melts into a creamy blanket; the Brussels sprouts add a slightly sweet, caramelized bite; and pistachios bring salt and crunch. If you’re a Brussels fan, this will be a crowd-pleaser.
I used to make all sorts of puff pastry pizzas and tarts — they’re fast, forgiving and endlessly adaptable. The one caveat: puff pastry is best fresh from the oven. It loses some of its crispness if it sits for hours. To make hosting easier, chop, grate and measure your ingredients ahead of time, then assemble and bake just before serving so the pastry stays flaky and crisp.
The tart is very flexible. Swap fontina for gruyère or parmesan, finish with a drizzle of balsamic glaze, or add a protein like shrimp or prosciutto. Make it your own.
Brussels Sprouts Tart
Brussels Fontina and Pistachio Tart
1
to 2 people, or 3 to 4 as an appetizer
10 mins
25 mins
35 mins
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Ingredients
- 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, roasted and salted if you like
- 1 egg + 1 teaspoon water, beaten for an egg wash
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment paper and place the defrosted sheet of puff pastry on top. Use a fork to poke a few holes in the pastry center so the center won’t puff up too much.
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Cover the pastry with about three quarters of the grated fontina, leaving a ½-inch border. Top with the sliced Brussels sprouts and minced garlic, then season with a pinch of salt, freshly cracked black pepper and the nutmeg. Sprinkle the remaining fontina over the top and finish with the chopped pistachios.
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Brush the exposed edges of the pastry with the beaten egg wash. Bake for 20 to 25 minutes, until the pastry is puffed and golden and the cheese is bubbly. Remove from the oven, let cool for a minute, then slice and serve.
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