If you’re looking for a show-stopping yet surprisingly simple dish, this Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios is your new go-to. Combining flaky, buttery puff pastry with the nutty, creamy melt of Fontina cheese, crispy Brussels sprouts, and the delightful crunch of pistachios, this tart offers a symphony of flavors and textures that’s perfect for gatherings or a cozy night in. It’s savory, elegant, and just bursting with seasonal goodness.
Why You’ll Love This Recipe
- Effortless Elegance: This tart looks like it belongs at a fancy dinner party but takes minimal time to prepare.
- Flavor Explosion: The combination of roasted Brussels sprouts, rich Fontina, and crunchy pistachios creates a balanced taste profile.
- Versatile Dish: Works perfectly as an appetizer, side dish, or even a light main course.
- Seasonal Star: Highlights Brussels sprouts in a way even those hesitant about this veggie will love.
- Make-Ahead Friendly: Easy to prepare in advance and reheats beautifully without losing texture.
Ingredients You’ll Need
The ingredients for this Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios are straightforward but each one plays a vital role in flavor and texture. From the buttery puff pastry base to the creamy cheese and crunchy nuts, every bite feels like a perfect harmony.
- Puff Pastry Sheet: Provides a flaky and buttery base that crisps up beautifully in the oven.
- Brussels Sprouts: Roasted until golden for a caramelized, slightly sweet flavor.
- Fontina Cheese: Adds a smooth, creamy melt with a mild nutty taste that complements the sprouts.
- Pistachios: Roasted and chopped for extra crunch and a subtle earthy sweetness.
- Olive Oil: Used for roasting the Brussels sprouts and enhancing their natural flavors.
- Garlic: Minced for a fragrant boost that pairs well with all other ingredients.
- Lemon Zest: Adds a bright, citrusy note to lift the flavors.
- Salt and Pepper: Essential seasonings that balance and highlight each element.
- Fresh Thyme or Rosemary (optional): Adds a fragrant herbal touch.
Variations for Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios
This recipe is wonderfully adaptable. You can easily tweak it with different ingredients to fit your dietary needs or flavor cravings, making each version uniquely yours.
- Cheese Swap: Try Gruyere, goat cheese, or Parmesan instead of Fontina for varied tastes.
- Nut Alternatives: Use walnuts, pecans, or toasted pine nuts if pistachios aren’t on hand.
- Veggie Add-ins: Add caramelized onions, sautéed mushrooms, or roasted butternut squash for more depth.
- Vegan Version: Replace cheese with vegan mozzarella and use nutritional yeast for cheesy flavor.
- Spice Kick: Sprinkle red pepper flakes or a dash of smoked paprika for some heat.
How to Make Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios
Step 1: Prepare the Brussels Sprouts
Start by trimming and halving fresh Brussels sprouts. Toss them with olive oil, minced garlic, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 20 minutes until beautifully caramelized and tender.
Step 2: Roll Out the Puff Pastry
While the sprouts roast, gently unfold your puff pastry sheet on a parchment-lined baking sheet. Use a knife to score a border about one inch from the edges without cutting all the way through—this creates a raised crust when baked.
Step 3: Layer the Cheese
Grate or thinly slice Fontina cheese and evenly distribute it inside the scored border on the puff pastry. The cheese will melt into a luscious layer that binds everything together.
Step 4: Add the Roasted Brussels Sprouts
Once the Brussels sprouts have cooled slightly, arrange them on top of the cheese layer. Make sure to spread them out evenly for consistent flavor and an inviting appearance.
Step 5: Sprinkle Pistachios and Lemon Zest
Scatter roughly chopped, roasted pistachios over the sprouts, then grate fresh lemon zest on top. This adds delightful crunch and a fresh burst of citrus aroma that brightens the tart.
Step 6: Bake to Perfection
Bake the assembled tart at 400°F (200°C) for 15-20 minutes, or until the puff pastry is golden and puffed, and the cheese is bubbly. Let it cool slightly before slicing to let the flavors meld.
Pro Tips for Making Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios
- Don’t Overcrowd the Brussels Sprouts: Roasting them in a single layer ensures they caramelize instead of steam.
- Use Cold Puff Pastry: Keep the pastry chilled until ready to bake to maintain its flakiness.
- Score but Don’t Cut Through: Create a border on the pastry to help it rise without cheese or toppings spilling over.
- Toast Pistachios Lightly: Enhances their natural flavor and crunch.
- Cool Before Serving: Let the tart rest so the cheese firms up for cleaner slices.
How to Serve Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios
Garnishes
A sprinkle of fresh herbs like thyme, rosemary, or parsley adds vibrant color and complements the tart’s earthiness beautifully. A drizzle of honey or balsamic glaze can also elevate the flavor profile.
Side Dishes
Pair this tart with a crisp green salad dressed in lemon vinaigrette for a fresh contrast. Roasted root vegetables or a simple soup also work wonders to round out the meal.
Creative Ways to Present
Serve as bite-sized squares at parties or alongside charcuterie for an elegant spread. Garnishing with edible flowers or microgreens adds a stunning visual effect perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Wrap leftover tart tightly with plastic wrap or store in an airtight container and refrigerate for up to 3 days to maintain freshness and texture.
Freezing
This tart freezes well! Flash-freeze slices on a baking sheet first, then transfer to freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in a 350°F (175°C) oven for 10-15 minutes to refresh the flakiness and melt the cheese perfectly. Avoid microwaving, which can make the pastry soggy.
FAQs
Can I use frozen Brussels sprouts for this tart?
While fresh Brussels sprouts are best for roasting and texture, frozen can work if thawed and patted dry thoroughly to prevent sogginess.
Is Fontina cheese hard to find?
Fontina is available at most grocery stores or specialty cheese shops and can usually be substituted with mild melting cheeses like Gruyere or Havarti.
Can I make this tart gluten-free?
Yes! Use a gluten-free puff pastry to keep the same crisp texture and flavor without gluten.
What’s the best way to chop pistachios?
Use a sharp knife to roughly chop them so you get crunchy bits without over-pulverizing into dust.
Can I add other vegetables to the tart?
Absolutely! Roasted bell peppers, caramelized onions, or even thinly sliced fennel all pair nicely with the cheese and Brussels sprouts.
Final Thoughts
This Brussels Sprouts Puff Pastry Tart with Fontina and Pistachios is truly a crowd-pleaser that combines simple ingredients into something extraordinary. Whether for weekday dinners, holiday gatherings, or special occasions, it offers a delicious balance of textures and flavors that will keep everyone coming back for more. So go ahead—grab your puff pastry and get roasting. You’re about to make a new favorite!