Brussels Sprouts and Blue CheeseTart

Yes this is virtually the same Brussels Sprouts and Shallots I made about two weeks ago, albeit with some minor modifications and a little more prettier in presentation (if you can say that about sprouts), but I put my hands up in my defence -  I really did not want to make it again - more bitter and niffy sprouts - no way.  However the man in the house who doesn't mind them so much, picked up a Brussels Sprouts tree.   I think it was his sneaky ploy to get me to eat more of them.  I  plucked the tightly wrapped balls of green off the stalk and chucked them into a bowl.  I just couldn't get my creative juices flowing on the day - so it ended up being savoury tart again!

A day or two later, some inspiration starting coming to me .... as well as suggestions by number of fellow bloggers.

So I must forewarn you in advance, I'll be featuring a number of recipes this week with Brussels sprouts, not that I love sprouts but because of the Brussels Sprouts tree that was purchased.  So you may not want to come by if you dislike sprouts with a passion, though my aim this week is to try and persuade you and myself to try other recipes with these mighty green nuggets.

I am submitting a slice of this Brussels Sprouts Tart to Ren Behan at Fabulicious Food who is hosting Novembers edition of Simple And In Season.

Brussels Sprouts and Blue Cheese Tart
For shortcrust pastry - follow here for the pastry recipe.
Blind bake the pastry tart tin and set aside.
Serves 4 – 6
Ingredients for the filling
2 tablespoons olive oil
1 large onion, peeled and slice
2 cloves garlic, sliced
300g Brussels sprouts, trimmed, halved
2 eggs, beaten
120ml milk
100g blue cheese, crumbled
Salt and pepper to taste
Method
Preheat the oven to gas mark 5.
Heat the oil in a wide pan, then add in the onions and cook slowly until soft and caramelised, then stir in the sprouts and garlic and cook for until the sprouts and shallots are just tender and golden brown.
In a measuring jug, add the milk, and beat eggs, about 80g of the blue cheese and season with pepper and a little salt to taste.
Spread the soft caramelised onions at the bottom of the tart, then top with the sprouts – either cut side up or cut side down – it is your choice. Pour over the liquid mixture, then top with remaining cheese and bake in the oven for 35–40 minutes, until set and a little golden on top.