Brussels Sprout And Apple Tart With Walnut Pesto Recipes

BRUSSELS SPROUT AND APPLE TART WITH WALNUT PESTO

Steps:

• Preheat oven to 425°F.
• Put the walnuts, 1/4 cup of cheese, and olive oil in a food processor and process until crumbly. Season with salt and pepper.
• Heat the butter in a large skillet over medium heat. Add the shallot and cook for about 5 minutes, until softened. Stir in the Brussels sprouts and apple slices; cook about 10 minutes more, or until apples and sprouts are beginning to brown. Stir in the maple syrup and thyme, then remove from heat and season to taste with salt and pepper.
• Place the puff pastry on baking sheets lined with Silpats or parchment paper; roll the pastry out to about 9x12 inches. Bake for 8-10 minutes, or until the pastry is puffed and golden brown. Gently press down the center of the pastry, leaving a 1-inch margin on all sides. Sprinkle the pesto onto the crust, then top with half the cheese, the sprouts and apples, then the remaining cheese. (You might have some of the sprout mixture leftover.) Return to the oven for 5 more minutes to melt the cheese, then top with the cranberries. Cut each tart into 6 pieces and serve.

BRUSSELS SPROUTS WITH CANDIED WALNUTS AND GREEN APPLE

Steps:

• To candy the walnuts:
• Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
• To roast the Brussels sprouts:
• Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
• To finish the dish:
• Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.

BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS

Steps:

• Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
• Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
• Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.

ROASTED BRUSSELS SPROUTS & APPLES

Steps:

• In a large bowl, combine Brussels sprouts and apples. Drizzle with 2 tablespoons oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring occasionally. Transfer to a serving bowl; sprinkle with salt and pepper. Top with cheese and walnuts; drizzle with remaining oil.

SPROUT, COMTé & WALNUT TART

Steps:

• First off, make the pastry. Put the pumpkin seeds in the bowl of a food processor and pulse briefly to a crumb. Add the flour, thyme, parmesan (or vegetarian alternative) and ½ tsp salt and pulse again to combine. Add the butter and pulse to a breadcrumb consistency, then add the egg yolk and blitz again. Add iced water to the mix, 1 tbsp at a time, blitzing between additions until the dough clumps together (ours took 2 tbsp to reach this consistency). Tip the dough out into a bowl and bring together into a smooth ball with your hands, adding a little more flour if it's sticky. Wrap in baking parchment and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Once rested, dust a work surface with flour and roll the pastry out to the thickness of a £1 coin. If it's difficult to work with, you can do this between two pieces of baking parchment. Line a 23cm round tart tin with the pastry, prick the base, then fill with parchment and baking beans. Blind bake for 15 mins, then remove the beans and parchment and cook for a further 12 mins. Remove from the oven and reduce the temperature to 180C/160C fan/gas 4.
• Heat the olive oil and butter over a medium-high heat. Gently fry the leek with a pinch of salt and a grinding of fresh black pepper for 6-8 mins until softened and aromatic. Add the apple and sprouts and fry for a further 5 mins until the sprouts are softened and the apple is colouring. Remove from the heat and squeeze over the lemon juice, tossing to coat.
• Combine the double cream, yogurt, cheese, eggs and a good grating of nutmeg. Season and whisk until combined. Pour half the custard into the tart case and top with half the leek and sprout mix. Pour in the rest of the custard and top with the remaining sprout mixture. Dot the walnuts around the top of the tart.
• Bake for 20-25 mins until puffed and golden, then remove from the oven and allow to settle for 10 mins before slicing. Scatter over a little of the grated comté (or vegetarian alternative) to serve.

BRUSSELS SPROUTS WITH BACON AND APPLE

Steps:

• Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
• Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
• Toss vegetables with vinegar, and serve immediately.

APPLE SALAD WITH WALNUTS AND BRUSSELS SPROUTS

Steps:

• Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
• Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
• Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.