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
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
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.
Recipe from Everyday With Rachael Ray Magazine
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