Brussels Sprouts and Apple Tart with Comte Cheese
Brussels sprouts --love them or leave them, right? As a kid, most of us thought of them as nasty, bitter, little vegetables. But now we are learning they are recognized as a cancer-fighting superfood, packed full of nutrients. Combine these little gems with the sweetness of the green apples and the creamy cheese filling for a delicious meal or side dish. This dish keeps well in the fridge or freezer so you can make ahead and pull out for your next party or unexpected guests or when you don't feel like cooking. Perfect for the holidays!
Ingredients
For the filling
2 tbsp olive oil
1/8 C butter
1 leek, sliced
1 green apple, diced
10-15 brussels sprouts, chopped
1 tbsp lemon juice
200 ml double cream
1/4 C plain yogurt
1/2 comté (or vegetarian alternative), grated, plus extra to serve
4 eggs + the white leftover from the pastry
grated nutmeg, fresh if you have it
handful of walnuts
For the pastry
flour, for dusting
1/4 C pumpkin seeds, blitzed to a crumb
3/4 C spelt flour
1 tsp dried thyme, or rosemary
1 tsp grated parmesan or vegetarian alternative
1/2 C butter
1 egg yolk
1/2 tsp salt
Method
Pastry
- Put the pumpkin seeds in the bowl of a food processor and pulse briefly to crumb texture.
- Add the flour, thyme, parmesan (or vegetarian alternative)
- Mix ½ tsp salt and pulse again to combine.
- Add the butter and pulse to a breadcrumb consistency
- Combine the egg yolk and blitz again.
- Add iced water to the mix, 1 tbsp at a time, blitzing between additions until the dough clumps together (Ours took 2 tbsp to reach this consistency).
- Tip the dough out into a bowl and bring together into a smooth ball with your hands, adding a little more flour if it’s sticky.
- Wrap in baking parchment and chill for 30 mins.
- Heat oven to 400F.
- Once rested, dust a work surface with flour and roll the pastry out to the thickness of a loonie coin. You can do this between two pieces of baking parchment.
- Line 23 cm round tart tin with pastry, prick base, fill with parchment and baking beans.
- Bake 15 mins, remove beans and parchment and cook for 12 mins. Remove from oven and reduce temperature to 350F.
Filling
- Heat the olive oil and butter over a medium-high heat.
- Blanche the brussel sprouts until they change colour slightly, drain and set aside.
- Meanwhile, gently saute the leek with a pinch of salt and fresh black pepper 6-8 mins until softened and aromatic.
- Add apple and sprouts, saute 5 mins until sprouts are softened and apple begins to colour.
- Remove from the heat and squeeze over the lemon juice, tossing to coat.
- Combine the double cream, yogurt, cheese, eggs and a good grating of nutmeg.
- Season and whisk until combined. Pour half custard into tart case, top with half the leek and sprout mix.
- Pour in the rest of the custard and top with the remaining sprout mixture.
- Dot the walnuts around the top of the tart.
- Bake for 20-25 mins until puffed and golden.
- Remove from the oven and allow to settle for 10 mins before slicing. Scatter over a little of the grated comté (or vegetarian alternative) to serve.
- Enjoy! Serves 4-6
Adapted from Rosie Birkett,
Nov, 2019