Red Grape and Brussels Sprout Tart is a sweet and savory appetizer full of flavor. Perfect for a get-together, potluck, or dinner party. This appetizer will stand-out among the other party provisions.
If you don’t like Brussels sprouts then sorry this post isn’t for you. If you are on Team Brussels Sprouts then read on because I have a new an exciting flavorful way to eat them. I brought savory and sweet together in a pop in your mouth sized puff pastry. So what is in this delicious mixture? I have combined caramelized onions, baby bella mushrooms, bacon, Brussels sprouts, red grapes and Parmesan cheese.
This recipe makes 50 servings. I know that sounds like a lot but really these are bite sized and your friends will be eating about 5 a piece. If you have left overs just put them in the fridge to snack on later. That is what we did and they were just as good cold.
These fancy little bites are easy to make. The directions are really easy to follow. All the ingredients need to be cooked separately because they all have different cooking times. No big deal! The longest ingredient to cook is the caramelized onions and after that it is all quick sauteing after that.
These are so good you may even bring some of those Brussels Sprouts haters over to Team Brussels Sprouts.
Red Grape & Brussels Sprout Tart
Red Grape & Brussels Sprout Tart
Ingredients
Recipe is spaced out by ingredients you are cooking together.
- 1/2 onion sliced
- 1 tsp salt
- 1 Tbs vegetable oil
- 1/2 Tbs butter
- 4 oz. sliced baby bella mushrooms. Cut in half and any big stems removed.
- 1/2 Tbs butter
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- 2 slices of bacon cooked and crumbled.
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- 10 Brussels sprouts. Quartered and if they are particularly big give them another chop.
- 1 Tbs butter
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- 1/2 cup red table grapes quartered.
- 2 tsp sugar
- 1/2 cup freshly grated Parmesan cheese
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- 2 sheets puff pastry.
- 1 egg beaten
Instructions
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Directions
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Heat oil in a large frying pan. Toss in onion, salt, and butter and saute on medium heat until onions caramelize. About 15 minutes. Place onions in a medium size mixing bowl and set aside.
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In the same frying pan toss in the mushrooms and butter and stir fry for 5 minutes. Place mushrooms in the same mixing bowl with the onions.
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In the same frying pan crank up the heat to medium high heat and cook 2 slices of bacon. Drain the grease from the frying pan. Crumble bacon and put back into the frying pan and return heat to medium. Toss in Brussels sprouts and butter and stir fry for 8 minutes. Remove bacon and sprouts and put them in the mixing bowl with the other ingredients.
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Add red grapes, sugar and Parmesan cheese to the mixing bowl and stir until well combined.
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Roll out your puff pastry sheets. Using a ruler mark every 2 inches along the bottom and the side. Using those marks as a guide use a pizza cutter and cut your puff pastry into 2x2 inch squares.
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Place squares on a baking sheet.
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Brush the egg wash over the puff pastry dough.
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Spoon out the mixture onto the pastry dough. Using the spoon and your fingers push mixture together in the middle of the pastry dough.
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Bake at 400F. for 12-13 minutes.
