Caramelised sprout tart
- December 2021
- Serves 4
- Hands-on time 15 min, plus 25-30 min oven time
Looking for a delicious way to use up leftover Brussels? Try our caramelised sprout tart flavoured with anchovy, lemon and chilli. Perfect with a crisp salad or for a Boxing Day buffet.
- 45.5g (24.5g saturated)
- 36.6g (11.2g sugars)
- 320g ready-rolled puff pastry
- 40g unsalted butter, plus extra to grease
- 4 anchovy fillets, chopped (optional; see Easy swaps below)
- 300g brussels sprouts, trimmed and halved
- Grated zest and juice 1 lemon
- 1 garlic clove, thinly sliced
- 4 thyme sprigs, leaves picked, plus extra to serve
- 2 tbsp light soft brown sugar
- 1 tsp chilli flakes (optional)
- 100g crème fraîche
- 2 medium free-range eggs
- 30g parmesan (see Easy Swaps), grated
- Baby kale, rocket or other salad leaves (optional)
You’ll also need…
- 20cm x 30cm lipped roasting tray, greased and lined with baking paper
- Unroll the puff pastry and use to line the tin/tray, folding up the edges to create a border. Cover and chill until ready to bake.
- Melt the butter in a frying pan over a medium-high heat. Add the anchovies and cook for 2-3 minutes until they melt into the butter. Add the sprouts and fry for 1 minute. Let them sit in the pan so they caramelise, then toss once to combine.
- Turn down the heat to low-medium and add the lemon zest and juice, garlic, thyme leaves, sugar and, if using, chilli flakes to the pan, then cook for 2 more minutes until the liquid reduces. Remove from the heat and set aside – the sprouts don’t need to be fully cooked yet as they’ll finish cooking in the oven.
- Whisk together the crème fraîche, eggs and most of the parmesan in a bowl. Season well with salt and pepper.
- Heat the oven to 180°C fan/gas 6. Take the pastry out of the fridge and pour in half the egg mixture, top with the sprouts, then finish with the rest of the egg mixture. Cook for 25-30 minutes until puffed and golden (the base of the pastry should be crisp and golden). Garnish with extra thyme leaves and some of the salad leaves if you like. Sprinkle with the remaining parmesan and serve with extra salad leaves on the side.
Easy swaps: To make this recipe vegetarian friendly, leave out the anchovies and swap the parmesan for a strong vegetarian blue cheese.
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