Tuesday, March 6, 2012
Brussel Sprout and Pancetta Tart
I really, really like brussel sprouts. I want to be their international spokesperson.
This creation will convert anyone to a brussel sprouts lover, I promise. If you're like me and typically just roast these babies, this recipe will be a treat for you or perhaps something you want to entertain with.
I've made it three times now so I think it's safe to pass along to y'all. If you've never worked with paper thin sheets of Phyllo dough, don't be intimidated. They are very fragile and need to be kept between two damp paper towels while you're working with them but they are pretty forgiving when it comes to the end result.
Because this recipe calls for short cooking time, the sprouts retain much of their crunchy, earthy texture, which I love. The buttery, flaky dough is a wonderful compliment as well.
5 sheets thin Phyllo (Fillo) dough
10-12 large brussel sprouts, cleaned, stems removed, and halved
4 tbs. olive oil, divided
juice of half a lemon
1/2 tsp. garlic paste
1 tsp. minced dill
1/2 tsp salt
1/2 tsp. pepper
2 tbsp. minced pancetta
1. Preheat oven to 350 degrees.
2. Combine 3 tbsp. olive oil, lemon juice, garlic paste and dill in a small dish and set aside.
3. Slice brussel sprouts. (You should end up with about 2 cups of sprouts when you're done.) In a separate bowl, combine brussel sprouts, 1 tbsp. olive oil, salt and pepper and set aside.
4. Place Phyllo dough between two damp paper towels. Spray a baking sheet with non stick cooking spray. Place first sheet of Phyllo dough on the prepared sheet. (Be sure to recover remaining sheets with the damp paper towel!)
5. Using a basting brush, carefully spread a thin layer of your olive oil mixture on top of the dough. Then lay another sheet of dough on top the first and spread oil mixture again. Repeat until you have completed all five sheets.
6. Sprinkle the brussel sprouts evenly across the top of the stacked phyllo dough sheets being sure to reach the very edges of the dough. (This will prevent the sides from browning up too quickly.)
7. Finally, sprinkle pancetta on top. Bake for 10-15 minutes on 350. (If the edges of the phyllo dough begin to brown too quickly, you can cover them with thin strips of foil.)
8. Slice and enjoy!
* Wanna see my other favorite brussel sprouts recipe? Love to see how far my food photography has come too! I guess practice does have it's rewards.