Gruyére and caramelized onion tart
With Brussel sprouts and toasted hazelnuts
A delicious and quick starter, or nice to put in the middle of the table during a casual get-together drink. Change up the Brussel sprouts with green asparagus, leek or fennel during the sunny times of the year! Gruyère is a Swiss cheese and has a sweet, nutty flavor. Comparable cheeses such as Comté and Beaufort would do the job too. This dish is literally so easy to knock together!
1 large sheet of puff pastry
2 red onions
2 tablespoons of (preferably dark) sugar
3 tablespoons balsamic vinegar
4 tablespoons of (plant-based) yoghurt
1 clove garlic
50 g hazelnuts
50 to 100 g Gruyère cheese, to taste
250 to 300 g Brussel sprouts
Preheat the oven to 200 C. Start by prepping the caramelized red onion. Cut the onions into half-moons and fry them over medium heat in a little olive oil until they start to caramelize nicely. Then add salt, pepper, sugar and balsamic vinegar with a dash of water and let it simmer for 20 minutes. Adjust with salt, sugar and balsamic until the sweet and sour balance is to your wishes.
Mix the yoghurt with a finely chopped clove of garlic, a drizzle of olive oil, pepper, salt and a squeeze of lemon juice if you’d like.
Chop the hazelnuts coarsely and roast them briefly in a pan with a little olive oil and salt. Also cut the Gruyère into small pieces.
Slice the Brussel sprouts nice and fine. I would suggest using a mandoline for this, but be very careful with your finger toppies! A knife works fine too. Then dress the sprouts in some olive oil, salt, pepper and lemon juice.
Roll out the puff pastry on a large baking tray and fold the edges a tiny bit to the inside to create the crust layer. Pop in the oven for just 3 minutes to take away the rawness of the dough. Then spread the base with the yoghurt and then top with the sprouts, red onion, Gruyère and hazelnut. Brush the edges with a little oil and bake in the oven for around 20 to 25 minutes until golden and crisp. Njoy!