Carmelized Onion Brussel & Spinach Tartlet
Carmelized Onion Brussel & Spinach Tartlet
Total Time: 40 minutes
Serves: 6-8 people
Cheesy spinach pies are a Mediterranean classic. I decided to switch it up a notch and add my own zest to it. I came up with this open-faced brussel sprout and spinach tartlet. Finished off with goat cheese, pine nuts, and Aleppo pepper. It’s an impressive centerpiece to bring to a friend’s house or to add to your holiday buffet.
By using a few shortcuts this tartlet can be whipped up in no time. This is a vegetarian tartlet but adding spicy chicken sausage can be spice this tartlet up and elevate it to become the main entrée.
INGREDIENTS
1 sheet puff pastry, rolled out
3 tbsp extra virgin olive oil
2 onions, sliced
2 garlic cloves, sliced
2 cups spinach, thawed and drained
1 lemon, zested and juiced
8-10 brussel sprouts, sliced
1 lemon, zested and juiced
1/2 cup goat cheese, crumbled
Salt to taste
Pine nuts to garnish
Aleppo pepper to garnish
INSTRUCTIONS
Preheat oven to 350F.
In a large pot, heat extra virgin olive oil, on high.
Sautée the onion for 8-10 minutes until translucent and start to brown.
Meanwhile lay out the puff pastry on a tart pan and par-bake for 7-9 minutes. This prevents the tartlet from being soggy at the end.
While baking, add garlic to the onions and carmalize for another 5-8 minutes.
Add spinach, salt, lemon juice and zest. Taste and adjust seasoning.
When tart shell is ready, layer with spinach, then add the half brussel sprouts.
Finish with crumbled goat cheese and bake for 14-16 minutes.
Garnish with pine nuts and aleppo pepper.
Serve hot or cold. This is can also be baked ahead and reheated.
Enjoy!