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Brussel Sprout, Leek and Gruyere Tart
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Recipe Information
Serves/Makes:4 or more

  • 1 14-oz. sheet puff pastry, defrosted in the refrigerator overnight
  • 2 tbsp (30 ml). extra-virgin olive oil
  • 1 leek, white and light green parts, sliced thin
  • 10 oz (280 grm). Brussels sprouts, halved
  • Salt
  • Ground black pepper
  • 2 tbsp (30 ml). balsamic vinegar
  • 1 tbsp (15 ml). finely chopped fresh thyme leaves
  • 4 oz (112 grm). shredded Gruy re cheese 1 egg, lightly beaten
  • Line a baking sheet with parchment paper.
  • Unfold the puff pastry and place in middle of baking sheet. Prick all over with a fork.
  • Cover with plastic and place in freezer.
  • Preheat oven to 425 degrees (225 C.).
  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Add leek and cook until softened, about 3 minutes.
  • Add Brussels sprouts, salt and pepper to taste and cook, stirring occasionally, until they are spotty brown, 5 to 7 minutes.
  • Add balsamic vinegar and continue to cook, stirring, until most of the liquid has cooked off (this will take less than 30 seconds).
  • Scrape into a bowl, stir in thyme and set aside to cool.
  • Remove puff pastry from freezer, and spread cooled Brussel sprouts mixture over it, leaving a 1-inch border all around.
  • Sprinkle the cheese over the Brussels sprouts.
  • Brush edge of dough with egg.
  • Bake until the pastry is golden and cheese is browned and bubbling, about 20 minutes.
  • Cool slightly and serve warm or let come to room temperature before serving.
Reprinted from the Sacramento Bee newspaper 12/11

Nutrition information per serving: Calories 530 Fat 37 g Sodium 255 mg,

Carbohydrates 37 g, Saturated fat 10 g, Calcium 230 mg,

Protein 13 g, Cholesterol 44 mg, Dietary fiber 3 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1 high-fat meat, 6 fat.

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