Print

Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios

Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios
Print Recipe

This Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios is a crispy, flavorful appetizer combining flaky puff pastry with nutty Fontina cheese, caramelized Brussels sprouts, and crunchy pistachios. Easy to prepare yet elegant, it’s perfect for entertaining or cozy evenings.

Ingredients

Scale

Puff Pastry Base

  • 1 sheet puff pastry (thawed)

Vegetable & Flavorings

  • 10 oz Brussels sprouts, trimmed and thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp lemon zest (freshly grated)
  • Salt and pepper, to taste

Cheese & Nuts

  • 1 cup Fontina cheese, grated
  • 1/3 cup shelled pistachios, chopped

Instructions

  1. Prep Brussels Sprouts: Trim and thinly slice fresh Brussels sprouts to ensure even cooking and tender texture. Toss with olive oil, minced garlic, salt, and pepper. Sauté in a hot pan for 5-7 minutes until they soften and begin to caramelize.
  2. Roll Out Puff Pastry: Unfold the thawed puff pastry sheet on a lightly floured surface. Gently roll out to smooth creases and slightly enlarge if needed. Transfer to a parchment-lined baking sheet. Score a 1-inch border around the edges with a sharp knife without cutting through the pastry to help the edges rise.
  3. Layer the Tart: Sprinkle a generous layer of grated Fontina cheese inside the scored border. Evenly distribute the sautéed Brussels sprouts over the cheese, pressing gently. Scatter chopped pistachios on top for color and crunch.
  4. Bake to Perfection: Bake the tart in a preheated oven at 400°F (200°C) for 20-25 minutes until the puff pastry is golden and crisp, cheese melted, and pistachios toasted. Watch carefully towards the end to prevent burning.
  5. Add Final Touches: Once out of the oven, zest fresh lemon over the tart for brightness. Adjust seasoning if needed. Let the tart cool a few minutes before slicing to allow the cheese to set for cleaner slices.

Notes

  • Use cold puff pastry for better rise and flakiness.
  • Thinly slice Brussels sprouts for even cooking.
  • Let the tart rest slightly after baking to firm up the cheese.
  • Toast pistachios separately to enhance their flavor before adding.
  • Score the pastry edges carefully to prevent excessive puffing in the center.

Nutrition

Keywords: Brussels sprouts tart, puff pastry appetizer, Fontina cheese tart, holiday appetizer, savory tart

Find it online: https://emillycooks.com/brussels-sprouts-puff-pastry-tart-with-fontina-and-pistachios/