Brussels Sprout Tart
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 391 kcal | (19 %) | ||
| Protein | 19.7 g | (20 %) | ||
| Fat | 22.6 g | (19 %) | ||
| Carbohydrates | 27 g | (18 %) |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 egg
- 75 grams Margarine (or butter)
- salt
- 2-3 tablespoons Iced water
- Fat (for the pan)
- For the filling
- 1 kilogram Brussels sprouts
- Salt, nutmeg and peppers
- 6 eggs
- 250 milliliters milk
- 75 grams, grated Emmentaler cheese
- Also
- Legume
Preparation steps
For the dough, mix the flour, egg, margarine, salt and water and knead until smooth. Wrap in plastic wrap and refrigerate 30 minutes. For the filling, trim Brussels sprouts, blanch for 2 minutes in boiling salt water, drain and let cool.
Mix eggs with milk and season with salt, pepper and nutmeg. Roll out dough into a circle about 30 cm (approximately 12 inches) in diameter, put into a greased 26 cm (approximately 10 inches) diameter springform pan. Press to form an edge.
Dock dough several times with a fork. Cover the dough base with parchment paper, add dried beans and bake in a preheated oven on 200°C (gas: 3) (approximately 400°F) for 15 minutes. Remove beans and paper and allow to cool.
Arrange the Brussels sprouts on the dough. Sprinkle with the cheese, pour in egg-milk mixture and bake about 45 minutes.
