Sprout, comté & walnut tart
- Rosie Birkett
Save recipe
Serves 6-8
Easy
Prep: 25 mins
Cook: 1 hr and 10 mins
A star rating of 4.4 out of 5.5 ratingsRate
loading...
Make the most of seasonal sprouts this winter with this tasty tart. It combines comté cheese and walnuts in a wonderful spelt and pumpkin seed pastry case
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Provençal tart
A star rating of 4.1 out of 5.13 ratings
No-fuss ham & crème fraîche tart
A star rating of 3.6 out of 5.5 ratings
Custard tart with nutmeg pastry
A star rating of 4.4 out of 5.44 ratings
Ingredients
Nutrition
Units:
MetricUS
-
flour
for dusting
-
2 tbsp olive oil
-
knob of butter
-
1 leek
sliced
-
1 sharp green apple
diced
-
200g brussels sprouts
shredded
-
1 tbsp lemon juice
-
200ml double cream
-
50g natural yogurt
-
100g comté
(or vegetarian alternative), grated, plus extra to serve
-
3 eggs
-
freshly grated nutmeg
-
handful of walnuts
For the pastry
-
50g pumpkin seeds
blitzed to a crumb
-
150g spelt flour
-
1 tsp dried thyme
-
5g grated parmesan
or vegetarian alternative
-
125g butter
-
1 egg yolk
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (8)
- kcal672
- fat56g
- saturates29g
- carbs23g
- sugars5g
- fibre5g
- protein18g
- salt1.2g
Ad
Method
-
step 1
First off, make the pastry. Put the pumpkin seeds in the bowl of a food processor and pulse briefly to a crumb. Add the flour, thyme, parmesan (or vegetarian alternative) and ½ tsp salt and pulse again to combine. Add the butter and pulse to a breadcrumb consistency, then add the egg yolk and blitz again. Add iced water to the mix, 1 tbsp at a time, blitzing between additions until the dough clumps together (ours took 2 tbsp to reach this consistency). Tip the dough out into a bowl and bring together into a smooth ball with your hands, adding a little more flour if it’s sticky. Wrap in baking parchment and chill for 30 mins.
-
step 2
Heat oven to 200C/180C fan/gas 6. Once rested, dust a work surface with flour and roll the pastry out to the thickness of a £1 coin. If it’s difficult to work with, you can do this between two pieces of baking parchment. Line a 23cm round tart tin with the pastry, prick the base, then fill with parchment and baking beans. Blind bake for 15 mins, then remove the beans and parchment and cook for a further 12 mins. Remove from the oven and reduce the temperature to 180C/160C fan/gas 4.
-
step 3
Heat the olive oil and butter over a medium-high heat. Gently fry the leek with a pinch of salt and a grinding of fresh black pepper for 6-8 mins until softened and aromatic. Add the apple and brussels sprouts and fry for a further 5 mins until the sprouts are softened and the apple is colouring. Remove from the heat and squeeze over the lemon juice, tossing to coat.
-
step 4
Combine the double cream, yogurt, cheese, eggs and a good grating of nutmeg. Season and whisk until combined. Pour half the custard into the tart case and top with half the leek and sprout mix. Pour in the rest of the custard and top with the remaining sprout mixture. Dot the walnuts around the top of the tart.
-
step 5
Bake for 20-25 mins until puffed and golden, then remove from the oven and allow to settle for 10 mins before slicing. Scatter over a little of the grated comté (or vegetarian alternative) to serve.
Recipe from Good Food magazine, November 2018
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.4 out of 5.5 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...