Brussels sprouts tart with Roquefort

By • November 17, 2013 0 Comments

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Brussels sprouts tart with Roquefort


Makes 1 pie

  • 500g Brussels Sprouts
  • 3-4 sheets of puff pastry
  • 1/2 cup Roquefort
  • 1 egg
  • 1-2 shots cooking cream
  • 1 pinch Nutmeg
  • Salt and pepper
  1. Wash the Brussels sprouts and remove any bad leafs. Cut them in half and blanch in boiling water. Rinse under cold water – that will them to remain green and crunchy.
  2. Line the puff pastry in a pan.
  3. Whisk together egg and cream. Crumble the Roquefort and to the egg/cream. Season with salt, pepper and nutmeg.
  4. Spread the Brussels sprouts on the puff pastry then pout the egg/cheese mixture on top. Bake for 20 minutes on 350F. The top should be slightly brown.

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