Upside-Down Brussel Sprouts Tart Recipe

Upside Down Brussel Sprouts Tart Recipe

If you enjoy Brussels sprouts, then this Upside-Down Brussels Sprouts Tart Recipe is perfect for you, and I assure you, you'll love it. Although I'm not particularly fond of Brussels sprouts, I usually make them because my husband really likes them. However, even I enjoyed this version. It's an excellent choice for a light starter.

Upside Down Brussel Sprouts Tart Recipe

Ingredients

400 g of brothel sprouts trimmed and cleaned

1 tbsp of olive oil

2 tbsp of butter

2 tbsp balsamic vinegar

1 1/2 tablespoon of maple syrup

around 1 teaspoon of salt

3/4 of cup of soy plant-based yogurt

1/4 cup of soy milk

2 of the garlic cleaned and sliced

1 sheet of vegan short crust pastry ((gluten free if you prefer)

Mustard greens and your favorite sauce to serve with

Instructions

If you're using frozen pastry, then it's time to defrost it!

Once you wash the Brussels sprouts and trim them you're going to have to cut them half-lengthwise, from bottom to top through the stem.

Brussels sprouts cut half-lengthwise

Warm the olive oil in your round baking tray. Arrange the halved Brussels sprouts cut side down, ensuring they are not overlapping. Fit in as many as possible since they will shrink during cooking.

After approximately 5 minutes, combine the maple syrup and vinegar, then evenly pour it over the mixture. Continue frying for about another 10 minutes on medium heat. If the Brussels sprouts have turned brown, they are ready for the next step.

Preheat the oven to 180 degrees fan.

Combine soy milk and vegan yogurt, then add the sliced garlic cloves to the mixture. Sprinkle salt over the Brussels sprouts, then pour the soy milk and yogurt blend over them, ensuring everything is evenly covered with no gaps. This mixture will serve as the binding agent to hold the pie together.

Place the pastry over the Brussels sprouts in the baking tray and trim the edges. Bake in the oven for 25 minutes, then check to ensure the pastry is nicely golden.

Remove the tart from the oven and let it rest for 10 minutes. Before doing so, carefully cut around the edge between the pastry and the tray to ensure it comes out easily.

Place a serving plate on top and gently flip it over. If any part sticks to the tray, use a spatula to ease it off.

Serve with mustard greens and your favorite sauce. My husband used some chipotle sauce, while I added more vegan sour cream. What would you prefer?

Upside Down Brussel Sprouts Tart Recipe