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
You can just steam or boil the sprouts, but
you don’t get those deep caramel flavours.
Sprouts and Shallots Tart
Blind bake the pastry tart tin and set aside.
Follow here for the pastry recipe.
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
100g- 120 g blue
Salt and pepper to
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.