Frozen puff pastry is a wonderful item to keep in your freezer. A staple really, because it can be quickly defrosted and used to make an impromptu appetizer, a quick fruit tart for dessert, or a savory tart like this one. With some lovely Pink Lady apples and Brussels sprouts on hand from our CSA this week, I decided to make a savory puff pastry tart with roasted Brussels sprouts, diced apples, slices of salami, fresh rosemary and grated, salty Pecorino cheese. Baked until flaky and delicious, cut this tart into squares and serve with a bowl of soup for a French-inspired dinner, or for lunch with a light green salad.
(To view this recipe, click on the blue title of the blog post above*)
Brussels Sprouts, Apple, & Salami Tart with Rosemary
Ingredients:
- 1 sheet of frozen puff pastry, defrosted (this is half of a package)
- Olive oil
- Salt and pepper
- 8 rounds of thinly sliced salami
- ½ lb. Brussels sprouts, halved
- 2 small apples, diced
- 1 Tablespoon fresh rosemary, chopped
- Pecorino cheese, to grate
Directions:
- Preheat the oven to 400 degrees.
- Roll the thawed puff pastry out to fit into a rectangular tart pan with a removeable bottom. Spray the pan with cooking spray. Press the pastry into the pan and up the sides. Dock the bottom of the tart with a fork. Bake for 20-22 minutes or until puffed and lightly browned.
- In the meantime, place the prepared Brussels sprouts and diced apples on a baking sheet in a single layer. Toss together with 1 Tablespoon of oil, 1/2 teaspoon of salt, the rosemary and a big grinding of pepper. Roast for 18-20 minutes or until the apples are tender and the sprouts begin to brown.
- Arrange the cooked veggies and fruit on top of the baked tart shell. Grate the cheese over the top of the assembled tart. Bake again, just for 5 minutes, so that the cheese begins to melt. Serve warm, cut into squares.
Tagged: apple, brussels sprouts, garlic, pecorino cheese, puff pastry, rosemary, salami, savory tart, tart, vegetable tart
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