Camembert, Sprout and Walnut Puff Pastry Tart
Sharing Dish | with Redcurrant Jelly and Thyme
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Whether you're a seasoned sprout chef or a once-a-year indulger, this dish is an undeniably delicious way to enjoy sprouts. Complete with melted Camembert, cranberry and walnuts, this Puff Pastry Tart is a perfect addition to Christmas meals, especially if you're after a vegetarian-friendly showstopper.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
200 grams
Brussels Sprouts
2 unit(s)
Garlic Clove
250 grams
French Camembert
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Dried Thyme
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
37 grams
Redcurrant Jelly
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Remove the puff pastry from your fridge and allow to come up to room temperature.
c) Trim the Brussels sprouts. Quarter them through the root, then pop them onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast on the top shelf until browned and tender, 15-18 mins. Turn halfway through.
a) Meanwhile, unroll the pastry (keeping it on its baking paper) and lay it onto a large baking tray.
b) Cut the pastry widthways into 2 equal rectangles.
c) Using a knife, score a 2cm border all around the edge of each rectangle - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
d) Bake the pastry on the middle shelf until it starts to colour and puff up, 10-12 mins.
a) While the pastry bakes, peel and grate the garlic (or use a garlic press).
b) Slice the Camembert into long slices.
c) In a small bowl, combine the creme fraiche, dried thyme and garlic, then season with salt and pepper.
d) Once the pastry has baked, remove it from the oven.
a) Push down the centre of the pastry with the back of a spoon.
b) Use the spoon to gently spread the garlicky creme fraiche over the base of the tart.
c) Arrange the roasted Brussels sprouts over the base, then top with the sliced camembert.
d) Scatter over the walnut pieces, then bake the tart on the top shelf of your oven until golden brown, 7-10 mins.
e) Once baked, drizzle over the redcurrant jelly to finish.
Enjoy!
