Ingredients
Base recipe = 8 servings (auto-scales).
- 284 g brisée dough
- 150 g yellow onion
- 57 g Brussels sprouts
- 300 g Idaho potato
- 240 g heavy cream
- 100 g large eggs
- 28 g shredded Parmesan cheese
- 0.5 g nutmeg
- 3 g salt & freshly ground black pepper
Preparation
- Cook the potato & prep veg: Wrap the Idaho potato in foil and bake at 350°F for ~45 minutes; cool and dice. Blanch Brussels sprout petals/leaves; drain well. Slice the onion thin and slowly caramelize in olive oil (optionally render bacon first, then add onions).
- Mix the custard: Whisk together heavy cream, eggs, a pinch of nutmeg, salt, and pepper. Fold in the diced potato, blanched Brussels, and caramelized onion. Refrigerate while you prepare the crust.
- Blind-bake the crust: Roll brisée to fit a 12" tart pan. Line, add parchment and weights. Bake at 350°F for ~22 minutes. Remove weights, brush with beaten egg, and bake 2 more minutes to seal.
- Final bake: Fill the shell with the mixture, sprinkle Parmesan over the top, and bake at 325°F for ~35–45 minutes until just set in the center. Rest 10 minutes before slicing.
| Calories | ~290 kcal |
| Protein | ~9 g |
| Fat | ~19 g |
| Carbohydrates | ~22 g |
