BRUSSELS SPROUT TARTE TATIN
Juliet says, “This recipe is one of my favourites, bringing the humble sprout – in my view, the hero of Christmas – to life in this eye-catching main, perfect for your plant-based or meat-free guests. Everyone
SERVES: 6-8 (depending on appetites and how many sides you have to go with it) INGREDIENTS: 250g puff pastry 1tbsp dairy-free butter (if for vegans) ½ onion, finely sliced 2-3 garlic cloves, finely chopped 5g fresh thyme leaves 500g Brussels sprouts, approximately 30-40 sprouts 1½tbsp light brown muscovado sugar 1heaped tbsp yeast extract 1tbsp apple cider vinegar 100g cooked chestnuts, halved
Method: 1. Preheat the oven to fan 180°C. 2. Roll out the puff pastry to approximately 1cm thick, then cut a circle 2.5cm bigger than the size of the pan rim (not the base). 3. Melt the butter in the pan, then add the onion, garlic and thyme. Cook for 5-8 mins, stirring occasionally until softened will be fighting over this one! It’s really easy to make, and once it’s in the oven, you can get on with bringing all the other sides together. I love this with a bit of strong horseradish on the side – perfection.” and slightly golden. 4. Meanwhile, prepare the sprouts by removing the base and slicing in half lengthways. 5. To the pan, add the sugar, yeast extract and vinegar, and simmer until it has reduced to a syrup. 6. Carefully place the sprouts into the pan, cut side facing towards the base of the pan, studding chestnut halves randomly around. 7. Carefully place the pastry over the top of the sprouts and tuck the edge of the pastry in, all the way round, using a small spoon. 8. Bake for 30-35 mins, until golden brown. 9. Leave to cool in the pan for 5 mins, then using a serving plate larger than the pan, place it on the top. Taking care, maybe using some long-armed oven gloves, quickly flip it over. Carefully lift away the pan and serve.