Brussels sprouts and goat’s cheese tart

brussel-sprouts-and-goats-cheese-tart

Waitrose asked if I’d like to take part in their Waitrose Christmas Recipe Challenge which involved recreating a traditional vegetarian main dish especially for Christmas. The dish they wanted me to recreate was a vegetable tart.

Fine, I thought, that’s easy enough; get some puff pastry, bung some vegetables on it, cover it in cheese and put it in the oven. Sorted. Unfortunately, when I mentioned this to The Meat Eater he started getting adventurous and asked if it’d have cream and eggs in it. Before I realised he was just trying to scupper Vegan Monday, I’d already agreed, despite my reservations that adding cream and eggs to a tart probably makes it less of a tart and more of a quiche.

Still, it sounded like a plan, so the only thing left to think of was what vegetables would I use. I thought cranberry and brie sounded nice and Christmassy, The Meat Eater said ‘bleurgh’ (or something like that) and asked for Brussels sprouts. Seriously? Brussels sprout tart? I agreed it at least nodded towards Christmas so I eventually (after asking Facebook what it thought) decided upon Brussels sprouts, leek and goat’s cheese tart (even if it was going to be more of a quiche).

I know goat’s cheese is as ubiquitous on the veggie menu as risotto is at Christmas time, but you’ll have to forgive me for this.

Brussels sprouts and goat’s cheese tart (serves 4)

15 Brussels sprouts
1 leek, sliced
2 baby onions, sliced
125g goat’s cheese, sliced
100g Cheddar, grated
1 pack ready rolled puff pastry
3 eggs
300ml double cream
25g butter

  1. Pre-heat the oven to 180C.
  2. Trim the ends off the Brussels sprouts, along with any hard leaves and cook in boiling water for 10 minutes. Drain and leave to the side.
  3. Fry the baby onions and leeks in the butter for about 5 minutes, until soft and season with salt and pepper. Leave to one side.
  4. Beat the eggs in a bowl and mix in the cream and grated cheddar.
  5. Line an 8” round tin with the puff pastry.
  6. Add the leeks and onion mixture to the tin.
  7. Add the Brussels sprouts evenly on top.
  8. Pour over the egg, cream and Cheddar mixture.
  9. Place the sliced goat’s cheese on top.
  10. Bake in the oven for about 30-40 minutes until golden brown, then leave to cool for about 10 minutes to help it set.

leeks-and-baby-onions

brussel-sprouts

cheese-and-cream

goats-cheese

brussels-sprouts-and-goats-cheese-tart

Probably not the most Christmassy of dishes but, who cares – it was delicious.

If you’d like some inspiration for Christmas dishes, have a look at the Waitrose Christmas Page.

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