Brussels Sprout
Tart
Step 1.
Preheat the oven to 180°C.
Step 2.
Unroll the pastry and place on a baking sheet lined with parchment paper. Score a 3cm border and prick the middle with a fork. Beat your egg with a pinch of salt and brush around the border.
Step 3.
Now bake the pastry for 20 mins until lightly golden. If the centre has puffed, push it back down with the back of a fork.
Step 4.
In a medium mixing bowl, mix the crème fraîche with a finely grated clove of garlic. Grate the comté and the parmesan and add to the mixture with an egg. Mix thoroughly.
Step 5.
Spread the mix over the pastry and pop back in the oven for 20 mins until golden and bubbling.
Step 6.
Meanwhile, add the pancetta to a frying pan and set over a medium heat. Cook until the fat has rendered and the pancetta is crispy.
Step 7.
Finely slice the sprouts and add to a large bowl. Roughly chop the parsley.
Step 8.
Scoop the crispy pancetta out the pan and pour the fat into a small bowl. Add the honey, mustard and apple cider vinegar to the fat and whisk together.
Step 9.
Pour the dressing over the salad, add the crispy pancetta and add the parsley.
Step 10.
Pull the tart out of the oven and pile on the sprout salad. Chop it up and get stuck in.
Flavour Rating
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Would you make it again?
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In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Notes
In Partnership With Aldi.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
In Partnership With Aldi.
Step 1.
Preheat the oven to 180°C.
Step 2.
Unroll the pastry and place on a baking sheet lined with parchment paper. Score a 3cm border and prick the middle with a fork. Beat your egg with a pinch of salt and brush around the border.
Step 3.
Now bake the pastry for 20 mins until lightly golden. If the centre has puffed, push it back down with the back of a fork.
Step 4.
In a medium mixing bowl, mix the crème fraîche with a finely grated clove of garlic. Grate the comté and the parmesan and add to the mixture with an egg. Mix thoroughly.
Step 5.
Spread the mix over the pastry and pop back in the oven for 20 mins until golden and bubbling.
Step 6.
Meanwhile, add the pancetta to a frying pan and set over a medium heat. Cook until the fat has rendered and the pancetta is crispy.
Step 7.
Finely slice the sprouts and add to a large bowl. Roughly chop the parsley.
Step 8.
Scoop the crispy pancetta out the pan and pour the fat into a small bowl. Add the honey, mustard and apple cider vinegar to the fat and whisk together.
Step 9.
Pour the dressing over the salad, add the crispy pancetta and add the parsley.
Step 10.
Pull the tart out of the oven and pile on the sprout salad. Chop it up and get stuck in.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.