Brussels Sprout-Chestnut Tart
Thanks to Julie from A Mingling of Tastes for sharing this recipe. To make the dough go to her post.
Danke an Julie von A Mingling of Tastes für dieses Rezept. Als Grundlage dient ein salziger Mürbeteig.
This is excellent reheated, as long as you do it in the oven, not the microwave. It’s worth the little bit of effort to re-crisp the delicious, buttery crust. Loosely tent with foil and heat at 300 degrees for 10-15 minutes or until hot.
nonstick cooking spray
2 (1/4-inch) slices pancetta, chopped into small bits
olive oil, as needed
2 large shallots, thinly sliced
salt and pepper to taste
2 tbs. apple cider vinegar
4 tsp. granulated sugar
1 3/4 lb. Brussels sprouts, trimmed, halved and thinly sliced crosswise
1/4 to 1/2 cup water
1 tbs. unsalted butter
1 cup chopped chestnuts (from a jar of whole cooked chestnuts)
2 oz. grated sharp cheddar, gruyère or comté cheese, grated (about 1/3 cup loosely packed
1 cup milk (lowfat or whole)
Coat a large saucepan with nonstick cooking spray and heat to medium-low. Add pancetta and cook until lightly browned, about 5 minutes. Using a slotted spoon or spatula, remove to a paper towel to drain, leaving the fat in the pan.
If necessary, add some olive oil to the pan so you have about 1 tbs. of fat. Add the shallots, season with salt and pepper and cook, stirring occasionally, until soft and caramelized, about 8-10 minutes. Reduce heat if shallots started browning too quickly. Add the cider vinegar and sugar to the shallots, stirring until shallots are coated with glaze, about 2 minutes. Add the Brussels sprouts and stir until combined well with the shallots and slightly wilted. Turn up the heat to medium and add water to create a thin layer of liquid at the bottom of the pan. Cover and steam 3 to 5 minutes, or until Brussels sprouts are soft. Season with salt and pepper. Continue cooking uncovered until liquid evaporates and Brussels sprouts are cooked, but still sweet and firm to the bite (overcooking is what makes them bitter, but don’t worry, it’s not easy to do). Stir in the chestnuts and pancetta.
Meanwhile, scatter the cheese over the base of the par-baked tart shell. Whisk together the milk and eggs; season with salt and pepper.
Add the Brussels sprouts mixture to the tart shell. Pour the milk mixture evenly over the Brussels sprouts. Bake at 400 degrees for 25 to 30 minutes, rotating the baking sheet halfway through, or until the custard is set. Let tart rest 5 to 10 minutes before serving.