Sunday, 13 November 2011

Brussels Sprouts and Shallots Tart

If there is one vegetable I struggle with eating still to this day, it has to be Brussels Sprouts.  Even when I try to convince myself that they are only little baby cabbages, I get put off by the nose wrinkling wiff of them whilst cooking.  To add to that they taste awfully bitter, that no amount of brown sauce can disguise it dominant flavour.   Having said all that though, I have found way of enjoying them, such as my Christmas Brussels Sprouts Pie and Brussels Sprouts Hash. 

In this tart recipe, the sprouts bitter undertones are sweetened a little by the accompaniment of caramelised shallots and further lifted by the blue cheese.
I actually found myself enjoying this, so much so  went back for another small slice.  Its better enjoyed warm , and just about okay cold.
Admittedly the food presenter in me could have presented the tart in a more appealing manner, with green nuggets peeking through the cream and golden layer, but I wasn’t really thinking at the time.

You can just steam or boil the sprouts, but you don’t get those deep caramel flavours.
Brussels Sprouts and Shallots Tart
Blind bake the pastry tart tin and set aside. 
Follow here for the pastry recipe.
Serves  4 – 6
Ingredients for the filling
2 tablespoons olive oil
12 shallows, peeled and halved
2 cloves garlic, sliced
300g Brussels sprouts, trimmed, halved
2 eggs, beaten
140 ml milk
100g- 120 g blue cheese, crumbled 
Salt and pepper to taste
Preheat the oven to gas mark 5. 
Heat the oil in a wide pan, then add in the shallots and cook for a few minutes, then stir in the sprouts and garlic and cook for 6 minutes 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 caramel shallots 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.


  1. Brussels Sprouts are like Marmite - you either love them or hate them. I love them (if they are cooked properly). Over-cooked or under-cooked sprouts are nasty. Try slicing them up small and stir-fying them with garlic and chilli.

  2. Oh I love Brussels sprouts! My father often makes dishes with them. Well, he buys those vegetable mixes and there are often Brussels sprouts in them.

  3. I love Brussel sprouts!
    Had some tonight with mashed potato & lots of gravy - yummy

  4. I grew up eating brussel sprouts at my Grandmother's. I always liked them. I've recently started roasting them simply with olive oile, salat and pepper. They are delicious that way. Try them.

  5. I quite like them raw sometimes and lately have been putting a tablespoonful of light mayonaise into a bowl with a good dash of Worcestershire sauce, mix well and dip quartered 'sprouts, broccoli, carrots and cauliflower into the mayo as a snack! Difficult to hear the tv when crunching sometimes LOL!
    I have been known to add half an eating apple to the sprouts when thay are steaming or boiling, just takes some of the bitterness out.

    Sandie xx

  6. oh i love brussel sprouts! i always roast/blacken them though and never try anything different. this'll be plan B for next time :)

  7. I love brussel spouts and have never found them to be bitter at all. Interesting. Blue cheese however I find disgusting and think it tastes like mold.

  8. Love the look of this! I'm going to give it a try the sprouts are almost ready!

    I love them cut into quarters and stir fried with sesame oil and seeds. Yum.

    If you think of yourself as a giant holding a cabbage every time you pick them does that help keep the 'they are a cabbage' thing in your head. It's a fun thing to do we learnt from a friend, pretending to be a giant with certain small food......

    Ok, I'll stop now, catching up and reading back!

    Ta x

  9. Hi Shaheen...there's a lot of good recipes in ur blog that i'd like to try...:) keep on posting those recipes...:)

  10. I don't really mind Brussels Sprouts - I mean I don't like them enough to actually pay money for them but I don't think they are too bad - perhaps if I ate this then I might even consider buying some....

  11. Hi Shaheen: You made me laugh with your confession about brussel sprouts! I dont like them at all, but I am going to try one more time. Wish me luck!


  12. Your right Mark Willis.
    I will def. try out your suggestion - I don't recall ever 'spicing up' sprouts.

    Thanks Lela.
    Yes, I guess mixed with other vegetables I would find them palatable.

    Thanks Jane aka Chicken lover.
    What you really 'love' Brussel sprouts!

    Thanks Fran.
    I have actualy enjoyed eating them roasted in the oven too. Alters both the texture and the flavour - crispy...I won't say 'yum', but they were acceptable.

  13. Sandie,
    You daredevil - RAW!!!
    I knew a girl at uni who would only ever eat sprouts raw - skinny thing she was.

    Like the sound of the dip though.

    If I remember your tip, I will try it out and let you know.

    Kristy Lynn.
    I think I like the sound of your Brussel sprouts :)

    Thanks Becky.
    So funny to read that you don't like blue cheese, I totally understand - it took me years to acquire a taste for blue and smoked cheeses.

  14. Thank you Orkneyflowers.
    Ah homegrown sprouts- even though I am not much of a fan of them, I did enjoy watching them grow.

    I will close my eyes and dip deep into my imagination - and imagine myself as a giant holding a big cabbage - shoudl be easy - after all I am only just over 5foot in real life :)

    Thank you so much HangKebon:)

    Thanks Liz.
    I wouldn't buy them either, but my husband insists and then 'encouragages' me to eat them!
    You eat them I think - you wanted to buy them:)

    Thanks Verónica.
    Fingers crossed that you find yourself enjoying sprouts :) Let me know.

  15. Sorry.....I cannot bring myself to cook the little horrors. This is one of the few recipes that I will NOT be printing off.

    Sue xx

  16. Ha ha Sue - So funny - I understand.

    Thank you Emily. Its lovely to make your acquaintance.

  17. Never liked sprouts until I grew them on the allotment. Taken from the plant stright to the kitchen is a whole differant vegetable to the ones that have been laying in the supermarket for days.

  18. Thanks Cookie Jar.
    I have grown them at home, see here
    so agree with what your saying - but I still am not that keen on them :(

  19. Good stuff shaheen, we are the same petit height!

  20. Orkney flowers :)
    Have a good evening.

  21. Goodness..isn't it wonderful to read the comments; Brussels sprouts brings forth delightful commentary and varied opinion. I've gone from hate to love with this veg..comes down to ....all in the cooking...all in the freshness of it.

    To add just a tad more sweetness have you ever tried adding dried cranberries. Somehow, their sweet tart flavor just seems to bring out the best in Brussels Sprouts.

    Your tart sounds delicious Shaheen..and unlike others, I adore blue cheese, especially Dragon's Breath Blue by "That Damn Dutchman" here in Nova Scotia.

  22. Gardeningbren,
    I know - it so interesting!
    I agree with you in that it does come down to the way you cook it - wel for me it is, and it somewhat becomes a tolerable vegetable to eat - but still not one I 'love' to eat.

    I had not or would have thought of adding
    dried cranberries to BS, will try and keep it in mind, as some more were puchased!

    I am liking the sound of Dragon's Breath Blue by "That Damn Dutchman", sounds like i should try some - and poetic as I am due to be moving to Wales - but I will just imagine the flavour.

  23. Hi Shaheen, I am told that cooking brussel sprouts in milk makes them nice. Also dot with butter and salt and pepper when cooked.

    I hope you Dad gets a better plot so he can enjoy gardening again.

  24. Thank you so, so much Shirley.

    Sprouts cooked in milk - mmm I'm curious just to see how they turn out. Thank you for sharing the tip. Its most appreciated.


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