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Brussel Sprout and Apple Tart with Walnut Pesto

Brussels Sprout and Apple Tart with Walnut Pesto Recipe

Brussels Sprout and Apple Tart with Walnut Pesto
Thanksgiving is next week. Did I just blow your mind? Fine, maybe not. Maybe you are a person who has things together, who plans everything in advance, and for that, I commend you. I used to be that person too. But then I turned into a person says “Have a good weekend!” on Tuesdays and who does all her Christmas shopping the day before Christmas. I have no sense of time and no have-it-togetherness. Evidenced by my use of the word “have-it-togetherness.”

The thought of hosting a Thanksgiving gathering makes me a little bit woozy, in fact. There is so much planning involved! It’s kind of like Tetris, except instead of fitting together colorful shapes, you’re figuring out when to put the gratin in the oven when the breadsticks need to be cooked at the same time, but at a different temperature or how you’re going to cook 5 different things on the stovetop when you only have 4 burners. Also, there’s no Russian-y Tetris music playing while you figure this stuff out, which makes it much less fun.

Brussels Sprout and Apple Tart with Walnut Pesto and CranberriesWell, this is the kind of main dish that makes things a little bit easier. Here’s the game plan: you make the pesto and the brussel sprout topping the day before. On Thanksgiving day, you’ll prepare the puff pastry crusts and top themโ€”they only take 15 minutes total in the oven, so after your gratins and casseroles and whatnot have finished cooking, cover them to keep them warm, then pop the tarts in the oven.

It’s nice to have vegetarian main dishes that double as sides for everyone else on Thanksgivingโ€”less alienation! I’ve paired brussel sprouts with apples before and it’s one of the most popular recipes on Oh My Veggies. Brussel sprouts go so well with a little bit of sweetness. This tart is the perfect balance of savory and sweet flavors, with a flaky puff pastry crust to boot.

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Brussels Sprout and Apple Tart with Walnut Pesto

Brussels Sprout and Apple Tart with Walnut Pesto Recipe

A puff pastry tart topped with brussel sprouts, apples, and walnut pesto. Perfect for Thanksgiving dinner!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8-12 servings

Ingredients

  • 3/4 cup raw walnuts
  • 3/4 cup parmesan cheese, shredded and divided
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • 1 tbsp butter
  • 1 shallot, thinly sliced
  • 1 lb brussel sprouts, trimmed and thinly sliced
  • 1 medium apple, cored and thinly sliced
  • 1 tbsp maple syrup
  • 1 tbsp chopped fresh thyme
  • 2 puff pastry sheets, thawed according to package directions
  • 2 tbsp dried cranberries

Instructions

  1. Preheat oven to 425ยฐF.
  2. Put the walnuts, 1/4 cup of cheese, and olive oil in a food processor and process until crumbly. Season with salt and pepper.
  3. Heat the butter in a large skillet over medium heat. Add the shallot and cook for about 5 minutes, until softened. Stir in the brussel 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.
  4. Place the puff pastry on baking sheets lined with Silpats or parchment paper; roll the pastry out to about 9×12 inches. Bake for 8โ€“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.

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90 Comments

  • Reply
    Julia
    November 18, 2013 at 8:30 am

    I’d like to RSVP to your Thanksgiving. Just me, no guest. I’ll bring booze. Screw the turkey, we’ll make this tart! This thing looks amazing and yup, my mind is blown that Thanksgiving is next week. But since I’m going to your place, I’m not worried about that I haven’t planned a single thing for the holiday. ๐Ÿ˜‰

    • Reply
      Kiersten
      November 18, 2013 at 7:42 pm

      You can bring a box of red wine and Spite and then we can make my favorite holiday drink, Sprine. Please note that the wine must be boxed. Also, Sprine must be served in red Solo cups, so you might want to bring some of those too…

  • Reply
    Marta @ What Should I eat for breakfast today
    November 18, 2013 at 8:33 am

    Puff pastry is amazing, it can literately save a day. Great idea for a tart.

  • Reply
    Dixya @ Food, Pleasure, and Health
    November 18, 2013 at 9:14 am

    this will come sooo handy for holiday party. Love love love puff pastry.

  • Reply
    [email protected]
    November 18, 2013 at 9:43 am

    I am in LOVE with brussels sprouts at the moment! Love puff pastry, stuff of the GODS

    • Reply
      Kiersten
      November 18, 2013 at 7:39 pm

      I know, right? Flaky deliciousness. ๐Ÿ™‚

  • Reply
    Dishing up the dirt
    November 18, 2013 at 10:07 am

    This sounds fantastic! I’m loving brussels at the moment!

  • Reply
    Kelli @ The Corner Kitchen
    November 18, 2013 at 10:12 am

    Brussels sprouts & apples are such a great combo together! As much as I love turkey, I’d swap it out any day for this tart!

    • Reply
      Kiersten
      November 18, 2013 at 7:39 pm

      They are! People don’t believe me, but they are! ๐Ÿ™‚

  • Reply
    christina
    November 18, 2013 at 10:27 am

    love everything about this!

  • Reply
    Mallory @ Because I Like Chocolate
    November 18, 2013 at 11:19 am

    I know, Thanksgiving can be overwhelming. Scrap that; holiday dinners in general are a lot of work! That’s why I love the simplicity of this even more!

    • Reply
      Kiersten
      November 18, 2013 at 7:39 pm

      Yeah, entertaining in general makes me feel a little bit panicky. ๐Ÿ™‚

  • Reply
    Kelly @ A Girl Worth Saving
    November 18, 2013 at 12:00 pm

    Man that crust is something that I dream about! I love the flavors you have going on in this bad boy!

  • Reply
    Emily
    November 18, 2013 at 12:09 pm

    Girlโ€ฆthis look gooooodddddd!

  • Reply
    Francesca
    November 18, 2013 at 12:44 pm

    woah savory tart! looks awesome… I love the idea of adding pesto too ๐Ÿ™‚ One of my favorites. + thyme and maple?! awesome.

  • Reply
    Maria
    November 18, 2013 at 1:37 pm

    I am in love with this tart! Pinned and drooling:)

    • Reply
      Kiersten
      November 18, 2013 at 7:37 pm

      Thank you for the pin! ๐Ÿ™‚

  • Reply
    [email protected]'s Recipes
    November 18, 2013 at 1:51 pm

    This might cheat my husband into eating some Brussels sprouts! Looks so delicious!

    • Reply
      Kiersten
      November 18, 2013 at 7:37 pm

      Brussels sprouts are one of those things people either love or hate. ๐Ÿ™‚

  • Reply
    Kare @ Kitchen Treaty
    November 18, 2013 at 1:59 pm

    Yes, you blew my mind. As much as I’m trying to embrace the season, I’m not ready for Thanksgiving. Thank goodness we’re not hosting this year.

    I’ve never tried Brussels sprouts with apple, but I think I need to start!

    • Reply
      Kiersten
      November 18, 2013 at 7:36 pm

      Yeah, there was a time when I eagerly anticipated this time of year, and now I just feel like, “No! Not yet! Need more time!”

  • Reply
    Eat Good 4 Life
    November 18, 2013 at 2:39 pm

    Wow this looks superb. I love pesto, especially on pizza but what a great idea to put it on puff pastry. I love the combo of the veggies and cranberries in this!!

  • Reply
    Laura (Tutti Dolci)
    November 18, 2013 at 3:19 pm

    I love the sound of this savory tart!

  • Reply
    Anna (Hidden Ponies)
    November 18, 2013 at 4:12 pm

    I’ve only just discovered the awesomeness of brussels sprouts, but I husband felt I went to far when I added them to pizza – but I loved it, and I would definitely love this tart!

    • Reply
      Kiersten
      November 18, 2013 at 7:34 pm

      I could totally eat Brussels sprouts on anything–I look forward to them every fall!

  • Reply
    Georgia @ The Comfort of Cooking
    November 18, 2013 at 4:39 pm

    Oh yes! I love this savory and festive fall tart, Kiersten. It looks so delicious and perfect for an easy yet impressive meal. Thanks for sharing!

  • Reply
    Kathryn
    November 18, 2013 at 5:33 pm

    This sounds like such a great alternative to all of that heavy food around at this time of year. Love the combination of pesto with the brussel sprouts and the sweetness of the apple. Just lovely!

    • Reply
      Kiersten
      November 18, 2013 at 7:33 pm

      Yes, I definitely like having some lighter foods to balance out all the heavier ones! ๐Ÿ™‚

  • Reply
    Katy
    November 18, 2013 at 7:27 pm

    “Thanksgiving dishes that double as side dishes – less alienation” Thank you for this, awesome idea!! ๐Ÿ™‚ I’ve already had my Thanksgiving in Canada but I’m pinning this for xmas, looks awesome!

    • Reply
      Kiersten
      November 18, 2013 at 7:29 pm

      I have spent many Thanksgivings getting the side-eye over the faux turkey on my plate, so I speak from experience. ๐Ÿ™‚

  • Reply
    Joanne
    November 18, 2013 at 8:52 pm

    YES to the tetris reference! That is spot on what cooking for Thanksgiving. Pair that with having a 3/4 size oven…and things get even more complicated. I love that this tart doubles as a side for everything else. That really is the best kind of veg entree.

    • Reply
      Kiersten
      November 20, 2013 at 9:17 pm

      I don’t know how my grandma does it every year–I think I need to grill her for tips next time I visit. ๐Ÿ™‚

  • Reply
    Ginger
    November 18, 2013 at 10:23 pm

    Holy yum, this sounds amazing. And combines some of my favorite ingredients! I made your quinoa stuffed acorn squash rings, and could hardly stop myself from eating them all at once. This one is definitely going on next week’s menu plan!

    PS – I’ll happily RSVP to your Thanksgiving as well. I can bring the solo cups, because Sprine sounds like so much fun.

    • Reply
      Kiersten
      November 20, 2013 at 9:09 pm

      Woo hoo! I’m glad to hear that the squash rings were a hit. And glad to hear I’ll have someone else to partake in the Thanksgiving Sprine drinking this year. ๐Ÿ˜‰

  • Reply
    Natalie @ Once Upon a Cutting Board
    November 18, 2013 at 10:29 pm

    Tarts make such a great vegetarian main and this one’s not only pretty but sounds delicious! It’s nice when you don’t have to have a special separate dish made just for you, as long as you get your serving before everyone else does though!

    • Reply
      Kiersten
      November 20, 2013 at 9:06 pm

      Yeah, it can be uncomfortable to be the only one eating something–I think this way works much better!

  • Reply
    Stephanie @ henry happened
    November 18, 2013 at 11:05 pm

    I’m kinda sad that I’m 35 (wait, crap, 36) and am just now learning about this whole savory tart phenomenon. The more ways I can have puff pastry in my life the better! And apples + brussels sprouts? Yes, please!

    • Reply
      Kiersten
      November 20, 2013 at 9:05 pm

      Ha! I forget how old I am all the time, so thank you for making me feel better about that. Puff pastry is the best, right?

  • Reply
    lifeatthecircle
    November 19, 2013 at 11:39 am

    Oh, this is beautiful! Love that it includes brussels sprouts and mushrooms as well. I have some family members that may be less than thrilled by them, but – this tart looks drool-worthy enough to be able to sneak it by them. Love doing that.
    Thanks for sharing! -L

    • Reply
      Kiersten
      November 20, 2013 at 8:56 pm

      It actually doesn’t have mushrooms in it, but if you omitted the apples, I think that would work well! ๐Ÿ™‚

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