GRUYERE AND BRUSSELS SPROUTS TART
From the Montreal Gazette. I'm probably one of the few people in the world who likes brussel sprouts, so I am always looking for new ways to prepare them.
Provided by Studentchef
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
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
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