Brussels, Fontina, and Pistachio Tart Recipe

This Brussels, Fontina, and Pistachio Tart recipe is one of those dishes that feels fancy but comes together in such a snap that you’ll want to make it again and again. I love this tart because it strikes a perfect balance between the nutty, melty Fontina cheese, the slight bitterness and crunch of Brussels sprouts, and the buttery, toasted pistachios. It’s a unique combo that surprises your taste buds in the best way!

Whether you need a quick weeknight dinner or a stunning appetizer for guests, this recipe really shines. When I first tried this tart, I was blown away by how the flavors played off each other so perfectly with minimal effort. Plus, it uses just one sheet of puff pastry, which means clean-up is a breeze—you’ll appreciate that on busy days!

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Ingredients You’ll Need

The ingredients here are straightforward but thoughtfully picked to make a delicious, well-rounded tart. Using good quality Fontina cheese and roasted pistachios really elevates the flavors, and the fresh Brussels give a nice texture contrast.

• Puff Pastry Sheet: Opt for ready-made frozen puff pastry to save time but make sure it’s fully defrosted before rolling out.
• Fontina Cheese: Freshly grated Fontina melts beautifully and has a mild nutty flavor that complements the other ingredients perfectly.
• Brussels Sprouts: Slice these thinly for even cooking and to keep that satisfying crunch.
• Garlic Cloves: Freshly minced garlic adds just the right punch without overpowering the tart.
• Salt and Black Pepper: Simple seasoning is key to enhancing each ingredient’s natural flavor.
• Freshly Grated Nutmeg: Adds a subtle warmth that deepens the overall taste.
• Chopped Pistachios: I love using roasted and salted pistachios—they give a lovely crunch and a pop of color too!
• Egg + Water (Egg Wash): Brushing the pastry edges with egg wash helps achieve a perfect golden finish.

Variations

I like to play around with this tart depending on the season and who I’m feeding. Feel free to swap out ingredients or add your own twist to make it truly your own.

• Use Gruyère instead of Fontina: I once made this tart with Gruyère and loved the slightly stronger, nuttier flavor it added.
• Add caramelized onions: For a sweeter bite, caramelized onions layer in a rich depth that pairs wonderfully with the Brussels.
• Go vegan: Swap the cheese for a plant-based alternative and use a flax egg wash for a dairy-free version.
• Swap nuts: If pistachios aren’t your thing, toasted walnuts or pecans work beautifully.

How to Make Brussels, Fontina, and Pistachio Tart Recipe

Step 1: Prep Your Puff Pastry Base

Start by preheating your oven to 425°F—getting the oven hot upfront makes all the difference for a beautifully crisp pastry. Line a baking sheet with parchment paper, then lay your defrosted puff pastry on it. I like to poke a few holes in the center with a fork—that little trick helps avoid an oversized bubble forming under the cheese and toppings, so your tart stays nice and flat.

Step 2: Layer on the Cheese and Brussels Sprouts

Sprinkle about three-quarters of the grated Fontina cheese evenly over the puff pastry, leaving a half-inch border around the edges. Then, scatter the thinly sliced Brussels sprouts on top, followed by the minced garlic. Don’t forget to season everything lightly with salt, pepper, and a sprinkle of freshly grated nutmeg—that little touch wakes up all the flavors. Finish layering with the rest of the Fontina cheese so it melts perfectly over your sprouts.

Step 3: Add Pistachios and Egg Wash, Then Bake

Scatter the chopped roasted pistachios on top for that delicious crunch and pop of color. Next, mix one egg with a teaspoon of water and brush this egg wash over the exposed pastry edges—this step ensures you get a golden, shiny crust. Pop your tart into the oven and bake for 20 to 25 minutes until the pastry puffs up slightly, turns golden brown, and the cheese is bubbly and melted. Be sure to watch the edges so they don’t brown too fast.

Step 4: Cool, Slice, and Serve

Once out of the oven, let the tart cool for a minute or two to set—it helps all those fabulous flavors settle in and makes slicing easier. Then cut it into squares or slices and serve warm. I promise, the first bite will have you hooked!

How to Serve Brussels, Fontina, and Pistachio Tart Recipe

Garnishes

I often finish this tart with a sprinkle of fresh thyme or a few curls of lemon zest for brightness. A drizzle of good olive oil right before serving adds a lovely sheen and depth too. Sometimes, I like to top it with a handful of fresh arugula tossed lightly in lemon juice for a peppery contrast.

Side Dishes

This tart pairs beautifully with a simple green salad with vinaigrette or a bowl of rustic tomato soup. If you want something heartier, roasted baby potatoes or steamed green beans tossed with lemon and garlic make for a perfect meal complement.

Creative Ways to Present

For parties, I like to cut the tart into mini squares and serve on a wooden platter with small forks so guests can snack easily. You can also add edible flowers or microgreens on top for a pretty touch. If you want to impress, serve individual tarts in small puff pastry tart pans lined with Brussels leaves to elevate the presentation.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover tart tightly with plastic wrap or store in an airtight container in the fridge for up to 2 days. Reheating keeps the flavors intact if done right—you just want to avoid the pastry getting soggy.

Freezing

Freezing works best if you freeze the assembled but unbaked tart. Wrap it well in plastic wrap and foil, then bake straight from frozen, adding a few extra minutes to the cooking time. I found that freezing after baking tends to make the pastry a bit less crisp.

Reheating

To reheat, I like using a toaster oven or regular oven at 350°F for about 10 minutes. This crisps up the pastry while warming the cheese and toppings nicely. Microwaves tend to make the crust soggy, so I avoid that if I can!

FAQs

Final Thoughts

This Brussels, Fontina, and Pistachio Tart recipe quickly became one of my absolute favorites when I discovered it. It’s just that wonderful kind of recipe that feels both impressive and effortless—plus, it keeps my family excited for dinner with each bite. I hope you enjoy making and sharing this tart as much as I do; trust me, once you try it, it’ll be on your regular rotation too!

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