Brussels Sprouts Tarte Tatin. Listening To Aloric.

Brussels Sprouts Tarte Tatin

If you are a brussels sprouts fan then you will love this savory tarte tatin. The flaky pastry crust holds pan-fried brussels sprouts and shallots caramelized in cider. A dollop of crème fraîche to serve is the perfect accent.

Brussels Sprouts Tarte Tatin
Brussels Sprouts Tarte Tatin

Ingredients:

4 tablespoons olive oil
1 1/2 pounds medium Brussels sprouts, trimmed and halved through core
6 tablespoons butter
1 pound shallots, halved and thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons fresh thyme leaves
1 1/2 cups apple cider
2 tablespoons apple cider vinegar
1 store-bought piecrust, rolled out into a 10-inch circle
1/2 cup crème fraîche

Directions:

1. Preheat oven to 400℉.

2. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add half the sprouts and cook, cut side down, until browned, about 3 minutes. Transfer to a bowl and season with salt and pepper. Repeat with the remaining oil and sprouts.

3. In a large nonstick skillet, melt 3 tablespoons butter over medium-high heat. Add the shallots, garlic and thyme. Cook, stirring often, until golden, about 5 minutes. Stir in 1/2 cup cider. Cook over medium heat, stirring often, until the shallots are deep brown and most of the liquid has evaporated, about 10 minutes. Transfer to a medium bowl.

4. Wipe out the skillet. Add the remaining 1 cup cider, 3 tablespoons butter and the vinegar. Cook over medium heat until the sauce is syrupy, about 10 minutes. Pour into a 9-inch pie dish, swirling to coat the bottom.

5. Arrange half the sprouts in the dish, cut side down, in a single layer. Fill the crevices with about two-thirds of the shallot mixture. Repeat with the remaining sprouts and shallots. Top with the pie dough, tucking the edges into the dish. Pierce the dough all over with a fork.

6. Bake until golden, 20 to 25 minutes. Let cool 5 minutes.

7. Run a knife around the edge of the dish. Invert the tart onto a platter. Cut into wedges and serve with the crème fraîche.

Serves 8

Recipe from Everyday With Rachael Ray Magazine

Brussels Sprouts Tarte Tatin
Brussels Sprouts Tarte Tatin
Brussels Sprouts Tarte Tatin

‘Fate’ starts gently before building to its dramatic outro. Lovely stuff here.

“And I think I’ll die,
quicker than Fate’s,
posthumous smile,
rains down on me.”

Check out Aloric on the band’s Website where you can link to buy their music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Tart, Vegetable and tagged . Bookmark the permalink.

4 Responses to Brussels Sprouts Tarte Tatin. Listening To Aloric.

  1. Eartha says:

    This looks like a delicious way to eat sprouts! :)

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