Description
This Brussels Fontina and Pistachio Tart is a delightful savory pastry featuring flaky puff pastry topped with creamy fontina cheese, tender sliced Brussels sprouts, aromatic garlic, and crunchy roasted pistachios. Perfect for a light lunch or appetizer, this tart combines nutty, cheesy flavors with a hint of fresh nutmeg and a crisp, golden crust.
Ingredients
Scale
Pastry
- 1 sheet of puff pastry, defrosted
Cheese and Vegetables
- 6 ounces fontina cheese, freshly grated
- 1 ½ cups sliced Brussels sprouts
- 2 garlic cloves, minced
Seasoning
- Pinch of salt
- Freshly cracked black pepper
- ½ teaspoon freshly grated nutmeg
Toppings and Finishes
- ⅓ cup chopped pistachios (preferably roasted and salted)
- 1 egg + 1 teaspoon water, beaten for an egg wash
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place the defrosted puff pastry sheet onto the prepared baking sheet. Use a fork to poke a few holes in the center of the pastry to prevent excessive bubbling during baking.
- Assemble the Tart: Spread about three quarters of the grated fontina cheese evenly over the pastry, leaving a ½-inch border around the edges. Arrange the sliced Brussels sprouts on top of the cheese, then sprinkle the minced garlic evenly. Season with a pinch of salt, freshly cracked black pepper, and the freshly grated nutmeg. Sprinkle the remaining fontina cheese over the Brussels sprouts, then scatter the chopped pistachios on top.
- Apply Egg Wash: In a small bowl, beat together the egg and water to create an egg wash. Brush this along the edges of the pastry to help it golden beautifully during baking.
- Bake the Tart: Place the assembled tart in the preheated oven and bake for 20 to 25 minutes. Bake until the puff pastry is golden and puffed, and the cheese is melted and bubbly.
- Cool and Serve: Remove the tart from the oven and allow it to cool slightly for about a minute. Slice into portions and serve warm to enjoy the perfect balance of crispy pastry, melty cheese, tender Brussels sprouts, and crunchy pistachios.
Notes
- You can substitute fontina cheese with other mild melting cheeses like Gruyere or mozzarella if preferred.
- For a nuttier flavor, try toasting the pistachios lightly before chopping.
- This tart is best served fresh out of the oven but can be reheated gently in a low oven.
- Ensure the puff pastry is well defrosted and cold to achieve maximum flakiness.
- Adjust seasoning with salt and pepper according to your taste preferences.
Nutrition
- Serving Size: 1 serving (half of the tart)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 85 mg
