If you’re still looking for a Christmas appetizer, this Brussels Sprouts Cherry Tomato Tart is a great one that’s easy to make, yet elegant, and so delicious that you may want to start serving it at all your dinner parties.
By the way, do dinner parties still exist? Or have they been relegated to our parents’ generation? By that I mean, the boomers.
Boomers have spread their influence far and wide, for longer than anyone can remember. Why do you think there are remakes after remakes of movies they grew up watching? They want you to watch them, too, so you too can be culturally as savvy as they are. At least that’s what boomers think of themselves. Savvy and sophisticated. I know for sure that’s how my mom feels.
I’m here to vouch for her. My mom IS both savvy and sophisticated. But guess what? She doesn’t give dinner parties, either. She gives parties, period. Catered parties. Soo…savvy. Not savvy enough, though, to serve this tart. Lol, sorry, Mom, it’s the truth!
Her caterer doesn’t have Brussels Sprouts Tarts on their menu. They don’t have Brussels Sprouts, period.
Anyway, I was going to say that the baby boomers’ influence ended, it seems, with dinner parties. We don’t hear people giving or going to dinner parties anymore. Millennials completely killed them. Which is so sad. I kind of like dinner parties.
And if I were to give one, especially around Christmas, I would definitely serve these Brussels Sprouts Cherry Tomato Tarts. You should, too.
5 Reasons Why You Should Serve This Brussels Sprouts Cherry Tomato Tarts at Christmas
- Just look at them. Don’t they have that Christmassy feel to them, with the green brussels sprouts and red cherry tomatoes? Green and red are classic Christmas colors, aren’t they?
- The brussels sprouts and cherry tomatoes are nestled on a bed of creamy and melty cheese, encased in a shatteringly crisp puff pastry shell. Need I say more?
- These tarts can be made with any combination of cheeses of your choice, as long as at least one of them is the melty kind.
- They can be made ahead, and still taste fabulous at room temperature.
- They look like you’ve spent the whole day making them, but are actually quick and easy to make, and pretty much fool-proof.
I can go on and on, I suppose, but I hope I gave you enough of a nudge to include this appetizer in your Christmas menu. You won’t be sorry.
For a light lunch, I had one of these Brussels Sprouts Cherry Tomato Tarts, with a side salad, and I felt like I was dining in a French bistro or something. It was sublime!
Here’s the handy dandy recipe you can print:
- 1 sheet frozen puff pastry, thawed
- 1 dozen red cherry tomatoes
- 1 dozen brussels sprouts
- 1 tablespoon olive oil
- 1 cup whole milk ricotta cheese
- ½ cup shredded fontina cheese
- Fresh thyme leaves
- Salt & pepper
- Preheat oven to 375° F.
- Cut the vegetables in half. Toss them in olive oil, sprinkle with salt & pepper, then roast them in the oven for 10 minutes, until they're softened slightly.
- Roll out puff pastry, on a lightly floured surface. Roll it into a square measuring about 10×10 inches.
- Cut four 5-inch circles out of the puff pastry, and place them in tart molds that are slightly smaller. Prick the base of the pastry with a fork, so it doesn’t puff up too much. Or you can blind bake the pastry. (*See how-to photos below)
- Bake the pastry for about 10 minutes until puffed and golden. Remove from oven.
- Spread ¼ cup ricotta cheese on the bottom of each tart, followed by 2 tablespoons of fontina. Then nestle tomatoes and brussels sprouts on top. Sprinkle with salt, pepper, and thyme leaves.
- Bake for 10 more minutes. Serve warm or at room temperature.
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