Brussels Sprouts Tarte Tatin
Brussels sprouts can be delicious when prepared properly. In this recipe, they are first blanched and then sautéed in balsamic vinegar and honey, which gives them a really pleasant sweetness and a lovely flavor. Once sautéed, the Brussels sprouts are covered with buttery pastry and cooked in the oven until they're caramelized, and the pastry is crispy and golden brown. The flaky and buttery pastry compliments the sweetness of the caramelized vegetables beautifully. This Tarte Tatin is gorgeous served with a little Greek style yogurt seasoned with salt, pepper, and a drizzle of lemon juice The recipe was adapted from Ebba's cuisine.
Category: Tarts & quiches, Vegetarian
Cuisine: French
Recipe in PDF format (print friendly)
- Makes a 22cm tart
- Prep time: 15min + dough chilling time
- Cook time: 45min
- Total time: 1h
- Difficulty: Intermediate
For the pastry crust:
Ingredients
- 200g all-purpose flour
- 1/2 teaspoon salt
- 120g cold butter, diced
- 2-4 tablespoons cold water
Directions
In the bowl of a food processor, pulse together flour and salt until incorporated. Add butter, and pulse until mixture resembles coarse crumbs. Gradually stream cold water into the flour and pulse until the dough starts coming together. First, add 2 tablespoons of water, and if the dough still seems a bit dry, add one tablespoon at a time until it comes together. Turn out the dough onto a clean work surface and shape it into a flattened disk. Wrap in plastic, and refrigerate for 20 minutes.
For the brussles sprouts:
Ingredients
- 15 or more brussels sprouts (depending on the size of your pan)
- 1 tablespoon olive oil
- pinch of salt
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Directions
Preheat the oven to 180°C. Butter a 22cm tart or pie pan. Wash the Brussels sprouts, slice off the rough part of the stem, and pull off any yellow outer leaves. Blanch them in boiling salted water for 3 minutes, drain and cool under cold running water. Halve them lengthwise. Heat olive oil in a sauté pan, add the Brussels sprouts and sauté for a couple of minutes. Add the balsamic vinegar, let it evaporate, and then add honey. Stir together remove from heat. Arrange Brussels sprouts in the bottom of the tart pan so that the cut side is facing down. Pack them tightly and set them aside. Turn the dough out on a lightly floured work surface and roll it out into a circle larger than the tart pan. Lay the dough onto the Brussels sprouts and quickly tuck the pastry down right into the edges. It's best to use a wooden spoon or the back end of a tablespoon. Prick the dough with a fork and bake for 30-35 minutes, or until golden. Remove from the oven and turn the tart onto a plate immediately. Serve with some Greek yogurt seasoned with a little salt, pepper, and a drizzle of lemon juice.
Additional images
