BRUSSELS SPROUT AND APPLE TART WITH WALNUT PESTO
A puff pastry tart topped with Brussels sprouts, apples, and walnut pesto. Perfect for Thanksgiving dinner!
Provided by Oh My Veggies
Categories Main Course Side Dish
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Put the walnuts, 1/4 cup of cheese, and olive oil in a food processor and process until crumbly. Season with salt and pepper.
- Heat the butter in a large skillet over medium heat. Add the shallot and cook for about 5 minutes, until softened. Stir in the Brussels sprouts and apple slices; cook about 10 minutes more, or until apples and sprouts are beginning to brown. Stir in the maple syrup and thyme, then remove from heat and season to taste with salt and pepper.
- Place the puff pastry on baking sheets lined with Silpats or parchment paper; roll the pastry out to about 9x12 inches. Bake for 8-10 minutes, or until the pastry is puffed and golden brown. Gently press down the center of the pastry, leaving a 1-inch margin on all sides. Sprinkle the pesto onto the crust, then top with half the cheese, the sprouts and apples, then the remaining cheese. (You might have some of the sprout mixture leftover.) Return to the oven for 5 more minutes to melt the cheese, then top with the cranberries. Cut each tart into 6 pieces and serve.
Nutrition Facts : Calories 536 kcal, Sugar 9 g, Sodium 320 mg, Fat 37 g, SaturatedFat 9 g, Carbohydrate 43 g, Fiber 5 g, Protein 12 g, Cholesterol 7 mg, UnsaturatedFat 27 g, ServingSize 1 serving
TART CHERRY-GLAZED BRUSSELS SPROUTS
Categories Vegetable
Number Of Ingredients 9
Steps:
- To prepare glaze, combine cherry juice, brown sugar, and sriracha in a small saucepan. Cook over medium-high heat, stirring regularly to prevent scorching, until significantly reduced and liquid is thick and syrupy, about 15 minutes. Remove from heat. Heat oil in a large non-stick skillet over medium-high heat. Add Brussels sprouts and toss to coat with oil, then turn with tongs so cut sides are facing down. Cook for 6 to 8 minutes or until bottoms are golden brown and sprouts are crisp-tender (slightly longer if your sprouts are very large). Stir in garlic until fragrant, about 30 seconds. Season with salt and pepper. Remove from heat and immediately add glaze; gently toss until evenly coated. Stir in almonds. Serve warm. Read more at http://www.loveandoliveoil.com/2014/09/tart-cherry-glazed-brussels-sprouts.html
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