Brussels Sprout Tartlet
Show of your creativity, by creating these Brussels Sprout Tartlets, packed with sautéed veggies, tangy goat cheese, and fresh herbs.
Servings: 6
Ingredients
- 8 oz. Brussels Sprouts trimmed & thinly sliced
- 1 Leek trimmed, washed, & thinly sliced
- 1 Yellow Onion thinly sliced & caramelized
- 2 Garlic Cloves minced
- 1-2 tbsp. Fresh Thyme
- 2 tbsp. Extra Virgin Olive Oil
- 8 oz. Goat Cheese
- 1 Pie Crust room temperature
- Kosher Salt to taste
- Black Pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Using a large skillet over medium-high heat, add olive oil and sauté Brussels sprouts and leeks until al dente. Place in a bowl and mix together with the garlic and caramelized onions.
- Place pie crust on a parchment lined sheet tray. Tear pieces of goat cheese and spread them evenly on pie crust, leaving 1 inch empty around the edges. Cover with Brussels sprout mixture and season with salt and black pepper.
- Pinch and fold over edges, slightly covering some of the filling. Brush with a whisked egg and bake for 20-25 minutes or until crust is golden.