Best Gruyere And Brussels Sprouts Tart Recipes

Gruyere and Brussels Sprouts Tart image

Provided by Studentchef

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

puf pastry dough, defrosted
2 tablespoons extra virgin olive oil
1 leek, white and light green parts thinly sliced
10 ounces Brussels sprouts, halved
salt and pepper, to taste
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme, finely chopped
4 ounces gruyere cheese, shredded
1 large egg, lighhtly beaten

Steps:

Line a baking sheet with parchement paper, and unfold the puff pastry in order to place it in the middle of the baking sheet. Prick the sheet, cover with plastic and refrigerate.
Preheat oven to 425 degrees F.
In a large skillet, heat olive oil over medium high heat. Add leek and cook until softened, about 3 minutes. Add Brussel sprouts, salt and pepper, and cook, stirring occasionally for about 5-7 minutes (this is to make sure the Brussel Sprouts brown).
Add balsamic vineger and continue to cook until the liquid is absorbed, and put into a bowl to mix with the thyme. Let cool.
Take the puff pastry out of the fridge and spread the vegetable mixture, leaving a 1 inch border all around. Brush edges with egg and sprinkle with cheese. Bake until the pastry is golden and the cheese is bubbling, about 20 minutes.
Cool slightly and serve warm, or serve at room temperature if you like.

Nutrition Facts : Calories 241.6, Fat 17.6, SaturatedFat 6.8, Cholesterol 77.7, Sodium 134.5, Carbohydrate 9.9, Fiber 2.3, Sugar 3.5, Protein 12.2

Brussels Sprout Gratin image

Provided by Claire Robinson

Categories side-dish

Time 1h

Yield 6 to 8 servings.

Number Of Ingredients 6

2 pints Brussels sprouts, trimmed, about 1 1/2 pounds
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
2 cups milk, at room temperature
Kosher salt and freshly cracked black pepper
5 ounces Gruyere, grated (about 1 cup grated)

Steps:

Preheat oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.