Brussels Sprouts Tarte Tatin

November 19, 2019

My daughters and their roommates had a "Friendsgiving" brunch on Sunday and Zoe made this Brussels Sprouts Tarte Tatin. Unfortunately, yet again, I did not have any since I am apparently not their friend! It looks good to me, though Zoe said it could probably benefit from pancetta or some bacon. It is best served right away (they’re not a great make-ahead option), so plan accordingly.

Prep: 40 mins
Cook: 15 mins
Yields: 10 Servings

Ingredients

Cooking spray

2 tablespoons olive oil, divided

1 pound fresh Brussels sprouts, halved lengthwise (4 cups)

¼ cup water

½ cup shallot, chopped

2 tablespoons white balsamic vinegar

2 tablespoons honey

1 tablespoon fresh thyme, chopped

1 teaspoon kosher salt

¼ teaspoon black pepper

1 (9-inch) frozen whole-wheat pie dough, thawed

Directions

1Preheat oven to 400°F. Lightly coat an 8-inch round cake pan with cooking spray. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add sprouts, cut sides down; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add ¼ cup water; reduce heat to medium. Cover and cook, undisturbed, until sprouts are tender when pierced with tip of a knife, about 4 minutes. Transfer to prepared cake pan; arrange evenly, cut sides down.

2Wipe skillet clean. Add remaining 1 tablespoon oil; heat over medium-low. Add shallot; cook, stirring often, until softened, 3 to 4 minutes. Stir in vinegar, honey, thyme, salt, and pepper; cook, stirring constantly, until liquid is slightly syrupy, about 2 minutes. Drizzle evenly over sprouts. Drape pie dough over sprouts, tucking edges into sides of cake pan. Prick top all over with a fork or tip of a knife.

3Bake at 400°F until crust is golden brown, 25 to 30 minutes. Transfer to a wire rack to cool 5 minutes. Carefully invert onto a serving plate.

Recipe from Cooking Light.

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