This deviously easy tart with a dramatic reveal will convert even the keenest of sprout skeptics.
Ingredients
- 1 sheet (approximately 10 ounces) frozen puff pastry, thawed according to package directions
- 1–2 tablespoons all-purpose flour, for rolling
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly cracked black pepper
- 3 cups (about 6 ounces) Brussels sprouts, trimmed and halved, top to bottom
- 1 pear, cored and thinly sliced
- 1 medium shallot, peeled and minced
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard, smooth or grainy
- 1 egg for wash
- 4 slices crispy cooked bacon, crumbled
- ½ cup crumbled bleu cheese
- ¼ cup walnuts, toasted and coarsely chopped
- ¼–½ cup loosely chopped fresh herbs, for garnish
Preparation
Preheat oven to 425°F. Line a half-sheet pan with parchment paper. Roll out the puff pastry on a very lightly floured surface until it is roughly 10 inches by 12 inches.
Using a pencil, draw a 9-inch by 11-inch rectangle on the parchment. Flip the parchment over so the penciled side faces down, but you can still see the lines through the paper. Sprinkle olive oil, vinegar, salt and pepper on the parchment within the lines. Arrange the sprouts cut side down on the oil and vinegar. Slip the slices of pear between the sprouts and sprinkle the shallots over everything.
Mix the maple syrup and mustard together. Spread the mixture on one side of the pastry, leaving a ½-inch border all around. Drape the pastry, mustard side down, over the sprouts, pear and shallots. Crimp the edges all around with the tines of a fork. Gently score the top of the pastry in lines 1 to 2 inches apart with a small sharp knife without cutting through.
Make an egg wash: Beat the egg until no streaks of white or yolk remain. Brush the top of the scored pastry with the egg wash.
Bake for 20–25 minutes, or until the pastry is deeply browned but not burnt. This is a great time to fry the bacon and toast the walnuts. Remove tart from oven and let cool on a rack for at least 5 minutes. Then, place a serving tray or board (or another sheet pan) over the tart and, with well-protected hands, flip the tart over. Remove the top (formerly bottom) sheet pan and carefully peel away the parchment to reveal the sprouts. Sprinkle bacon, cheese and walnuts over the warm tart. Garnish with fresh herbs and enjoy.
