Kelly Rossiter
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The stalk of Brussels sprouts that my husband got at the famers' market reminds me of Mary Poppins' carpetbag. There is no end to it. It doesn't matter how many sprouts I snap off, there always seems to be enough for another meal. So far from that one stalk I have made 3 main meals, Brussels Sprouts with Linguine Barigoule, Brussels Sprouts with White Beans and this tart. I have also pan fried them as a side dish for two dinners, and I gave some of the little tiny baby sprouts from the very top of the stalk to my mother. And I still have enough for another main meal. Not bad for $6.00.
When I made the tart, I just made it up as I went along. I wanted to keep it simple, but you can add as many ingredients as you like. I used frozen puff pastry, but you could make your own pastry, or even make some pizza dough. I used bacon, but if you want a vegetarian version, you could add some capers for that hit of saltiness. If you have the time, it's worth it to caramelize the onions so the sweetness will contrast with the nuttiness of the sprouts and the saltiness of the bacon, although feta cheese is pretty salty too. Use goat cheese, if you like. Add a salad or a side dish of sauteed kale and you have a light supper or a delicious brunch dish.
Brussels Sprout Tart with Bacon and Feta Cheese
I half package of frozen puff pasty, defrosted
4 slices of bacon
12 Brussels sprouts, sliced
1 tbsp butter
1 onion, thinly sliced
feta cheese to crumble on top
1 tbsp capers (if using)
1. Gently roll out puff pastry until it is the thinness you want. My tart pan is about 9" x 12" and the crust was perfect.
2. Preheat oven to 400F.
3. In a skillet, cook bacon until it is not quite crisp. Drain bacon and set aside. Remove bacon fat from the skillet, leaving just a bit behind. Add sprouts to pan and cook until softened and browned, about 5 minutes. Remove sprouts and set aside. Add butter to pan and once melted add onion and cook until softened and caramelized, about 15 minutes.
4. Leaving about 1/2" border around the tart, spread the onions on the bottom of the tart. Sprinkle the sprouts and bacon on top of the onion layer and then sprinkle as much feta cheese over the top as you like. If you are using capers, sprinkle them on top as well.
5. Bake until the pastry is golden brown, about 25 minutes. Remove from the oven and allow the tart to rest for a few minutes before you cut it.
Difficulty Level: Easy
More Farmers' Market Dinners
Find Your Dinner at the Farmers' Market: Chestnut Ravioli with Sage Brown Butter
Find Your Dinner at the Farmers' Market: Cheese Enchiladas with Tomatillo-Green Chili Sauce
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