Brussels and Pistachio Tart

Introduction

There’s something truly magical about a savory tart—it’s like an elevated version of comfort food, with crispy edges, a rich filling, and flavors that sing together in perfect harmony. This Brussels and Pistachio Tart is one of my absolute favorites. I love making it for family gatherings, but it’s also perfect for a cozy weekend dinner when I’m craving something hearty yet elegant.

Brussels sprouts are often overlooked in savory dishes, but they’re absolutely stunning when roasted to perfection. Add pistachios, which bring a crunchy, nutty richness to the mix, and you’ve got a tart that’s just as gorgeous as it is delicious. The smooth, creamy filling pairs beautifully with the roasted Brussels sprouts, while the pistachios give it an extra layer of flavor and texture that will have everyone coming back for seconds.

I first discovered this recipe at a local farmer’s market, where I picked up a gorgeous batch of Brussels sprouts and pistachios that inspired this tart. It quickly became a family favorite, and I find myself making it on repeat, especially when I want to impress guests or treat myself to something special. So, let’s dive in—this is one tart you’re going to want to add to your recipe rotation!

Why You’ll Love This Recipe

Let me tell you why this Brussels and Pistachio Tart is an absolute must-try:

• Unique Flavor Combination: The sweetness of roasted Brussels sprouts, combined with the rich, buttery pistachios, creates a flavor profile that’s both savory and slightly sweet.
• Textural Contrast: The crisp pastry crust contrasts beautifully with the creamy filling and roasted veggies. Plus, the pistachios add the perfect crunch!
• Simple but Elegant: Despite being so visually impressive, this tart is surprisingly easy to make. The ingredients are straightforward, and the process is simple enough that even beginner cooks will feel confident.
• Perfect for Any Occasion: Whether you’re hosting a dinner party, enjoying a cozy night in, or bringing a dish to a potluck, this tart is sure to steal the spotlight.

Preparation Time and Servings

• Total Time: 1 hour 15 minutes
• Servings: 6

Nutrition Facts (per serving):

• Calories: 380
• Protein: 8g
• Carbs: 45g
• Fat: 20g

Ingredients

To make this Brussels and Pistachio Tart, you’ll need the following ingredients:

• For the Crust:
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 1 egg yolk
  • 2 tablespoons cold water
• For the Filling:
  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts, trimmed and halved
  • ½ cup shelled pistachios, roughly chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 2 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh thyme leaves
• For the Topping:
  • 2 tablespoons grated Parmesan cheese
  • Extra pistachios for garnish (optional)

Step-by-Step Instructions

Step 1: Prepare the Crust
The crust is a crucial part of any tart—it should be buttery, flaky, and golden brown. Here’s how to do it:

1. Start by placing the flour and salt in a food processor. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs (about 15-20 pulses).
2. Add the egg yolk and pulse a few more times. Then, add the cold water, one tablespoon at a time, pulsing until the dough just starts to come together.
3. Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Roast the Brussels Sprouts
While the dough chills, roast the Brussels sprouts to bring out their natural sweetness and depth of flavor. Here’s how:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are crispy on the edges and tender on the inside.
3. Remove from the oven and set aside to cool slightly.

Step 3: Roll Out the Dough
Once your dough has chilled and the Brussels sprouts are roasted, it’s time to assemble the tart.

1. On a lightly floured surface, roll the dough out into a circle about 12 inches in diameter.
2. Transfer the dough into a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough around the edges.
3. Place the tart crust in the fridge while you prepare the filling.

Step 4: Make the Filling

1. In a large mixing bowl, whisk together the heavy cream, eggs, salt, pepper, and nutmeg until smooth.
2. Stir in the minced garlic and fresh thyme leaves.
3. Gently fold in the roasted Brussels sprouts and chopped pistachios, making sure everything is well combined.

Step 5: Assemble the Tart

1. Preheat your oven to 375°F (190°C).
2. Pour the filling into the prepared tart crust, spreading it out evenly with a spatula.
3. Sprinkle the grated Parmesan cheese evenly over the top.
4. Place the tart in the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
5. Let the tart cool for 10-15 minutes before removing it from the pan.

How to Serve

This Brussels and Pistachio Tart is perfect on its own or paired with some delicious sides. Here are a few serving suggestions:

• Serve with a simple green salad: A crisp arugula salad with a lemon vinaigrette complements the richness of the tart beautifully.
• Pair with roasted vegetables: Roasted carrots, beets, or even a medley of root vegetables would make a perfect side dish.
• Add a glass of white wine: A light, crisp Chardonnay or Sauvignon Blanc is the ideal wine to pair with this tart.
• Make it a main course: Serve it with a side of mashed potatoes or a bowl of soup for a complete meal.

Additional Tips

1. Chill the dough: Don’t skip this step—it helps the dough hold its shape while baking and prevents shrinkage.
2. Roast the Brussels sprouts properly: The key to caramelized Brussels sprouts is roasting them until they are crispy on the outside. Be sure to give them enough time in the oven!
3. Use fresh thyme: Fresh thyme really elevates the flavor of the tart. If you’re out of fresh thyme, dried thyme will work too, just use about half the amount.
4. Pistachios make a difference: Don’t skip the pistachios—those little bursts of flavor add so much to the tart.
5. Serve warm: While this tart is delicious at room temperature, it’s absolutely amazing when served slightly warm.

Recipe Variations

There are plenty of ways to customize this Brussels and Pistachio Tart based on what you have on hand or what you’re in the mood for. Here are a few variations:

• Add bacon or turkey bacon: If you’re craving a savory, smoky element, crisp up some bacon or turkey bacon and sprinkle it over the tart before baking.
• Gluten-free crust: If you need a gluten-free option, swap out the regular flour for a gluten-free all-purpose flour blend.
• Vegan option: For a dairy-free and egg-free version, swap out the heavy cream for coconut cream and use a flax egg or chickpea flour for the binding.
• Add caramelized onions: Adding a layer of caramelized onions between the crust and filling will add a rich, sweet flavor.
• Different nuts: If you’re not a fan of pistachios, try swapping them for walnuts, almonds, or even hazelnuts!

Serving Suggestions

For sides and beverages to complement your Brussels and Pistachio Tart, consider the following:

• Side Dishes: Roasted sweet potatoes, quinoa salad, or a fresh Mediterranean salad with olives, feta, and cucumber.
• Wine Pairings: A crisp Sauvignon Blanc, Chardonnay, or Pinot Grigio will balance the richness of the tart.
• For kids: Serve with buttery mashed potatoes or a side of steamed broccoli for a kid-friendly take.

Freezing and Storage

If you have leftovers (which you probably won’t, but just in case!):

• Storage: Store the tart in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the baked tart for up to 2 months. To reheat, let it thaw in the fridge overnight, then warm in the oven at 350°F (175°C) for about 15 minutes.

Frequently Asked Questions (FAQ)

1. Can I make this Brussels and Pistachio Tart ahead of time?
Yes! This tart is perfect for make-ahead meals. You can prepare the crust and filling the day before, store them separately in the fridge, and assemble and bake the tart the next day. You can also bake the tart and store it in the fridge for up to 3 days. Just reheat it in the oven at 350°F (175°C) for 15-20 minutes before serving.

2. Can I use frozen Brussels sprouts instead of fresh?
While fresh Brussels sprouts yield the best flavor and texture, you can use frozen Brussels sprouts if that’s all you have on hand. Be sure to thaw and pat them dry before roasting to avoid excess moisture in your tart. Roasting them properly is key to ensuring they still have that crispy edge.

3. Can I make this tart gluten-free?
Absolutely! To make a gluten-free version of this Brussels and Pistachio Tart, simply swap out the all-purpose flour for a gluten-free flour blend in the crust. Make sure that the flour blend includes xanthan gum or another binding agent to keep the dough together. You can also find gluten-free puff pastry if you prefer a shortcut for the crust.

4. How can I make this recipe vegetarian or vegan?
For a vegetarian version, simply ensure that you’re using dairy in the filling (like the heavy cream and Parmesan). If you’d like to make this tart vegan, substitute the heavy cream with coconut cream or another plant-based cream, and replace the eggs with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for binding. Vegan Parmesan or nutritional yeast can also be used as a topping.

5. Can I add more veggies to this tart?
Absolutely! You can add other vegetables such as roasted sweet potatoes, sautéed mushrooms, or caramelized onions to the filling for extra flavor. Just be sure that any extra veggies you add are cooked and not too watery to avoid sogginess in the crust.

6. Can I freeze this tart?
Yes, you can freeze the tart after baking. Let it cool completely before wrapping it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. To reheat, simply thaw it overnight in the fridge and warm it in a 350°F (175°C) oven for 15-20 minutes until heated through.

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Conclusion

This Brussels and Pistachio Tart is a showstopper that’s perfect for any occasion—whether it’s a festive family gathering, a cozy dinner for two, or even as the centerpiece of your holiday table. The roasted Brussels sprouts, creamy filling, and crunchy pistachios come together in a beautiful harmony of flavors and textures that will have everyone asking for the recipe.

The best part about this tart? It’s easy to customize! Whether you want to make it vegan, gluten-free, or simply add more veggies, this tart adapts to your needs. Plus, it’s an impressive dish that’s surprisingly simple to put together, making it a great option for both beginner and experienced cooks.

So, if you’re looking to wow your guests, impress your family, or treat yourself to something special, this Brussels and Pistachio Tart is a must-try. I promise you, once you make it, it’ll become a favorite in your recipe box—one that you’ll make again and again.

Enjoy, and happy baking!