Long before I decided (or Christian, to be honest) to create this blog I was baking the random tart or two. After naming the blog “Tartes & Recreation” though, I kind of felt obligated to increase the amount of tartes, although it certainly doesn’t taste like obligation, but rather like pure bliss.
Sometimes great ideas develop out of a joke. The name operated as some kind of a placeholder until I would have the ultimate blog name idea, but then I got so used to it that it stayed. I came up with it when we were thinking hard about blog names one evening and I went to bed, while Christian would stay up late to work some more on the website. When I was half asleep I suddenly started blurting out some random funny blog names and this one outlasted. If you don’t know where the name originates from, you better hurry up and get your Parks and Recreation fix! I want to marry Amy Poehler and feed her all the waffles (or tartes).
So here we have another tart. This Maple Glazed Brussels Sprouts and Beet Tart is not just a looker, but also creamy, rich and satisfying. I chose a hearty, whole grain crust to accompany the slightly sweet and very aromatic beet filling and maple glazed brussels sprouts. This is a combination nobody will expect but everybody will love. Holiday season is coming up and this tart sure looks festive. Serve it as an entrée, as a starter or a side dish. It will posh up your table for sure!
For the crust:
200 gram whole grain flour
100 gram vegan butter
60 mililiter cold water
1 tablespoon olive oil
1 pinch of salt
For the filling:
100 gram cashews, soaked overnight or at least for 6 hours
200 mililiter coconut milk
2 tablespoon cornflour
300 gram red beets, cooked
2 tablespoon lemon juice
1 teaspoon sea salt
1 teaspoon thyme
1 pinch of pepper
For the topping:
350 gram brussels sprouts, cleaned and halved
2 tablespoon maple syrup
1 tablespoon olive oil
0,5 teaspoon sea salt
1. If you own a food processor start by mixing first the flour and butter until combined, then add the rest of the ingredients. If you don’t own one, like me, just add all of the ingredients to a large bowl and knead until well combined. Put it in a cling film and set it in the fridge for about 30 minutes.
2. Prepare the filling in the meantime. Drain the cashews and add them with the coconut milk to a blender. Pulse until smooth, then add the rest of the ingredients and blend well. Set aside.
3. Preheat the oven to 200°C. In a medium sized bowl mix the brussel sprouts with the maple syrup, olive oil and sea salt. Spread evenly on a baking tray and bake for about 20 minutes. They will cook completely on the tart later on.
4. Roll out the dough to a circle between parchment paper and gently line your oiled tart pan. Trim off any excess dough. Stab the base repeatedly with a fork. Store in the fridge.
5. Remove the brussels sprouts from the oven and turn down the heat to 180°C. Blind bake your crust for 15 minutes to prevent it from getting soggy. Let it slightly cool off afterwards.
6. Evenly distribute the filling and top with the brussels sprouts. Bake at 180°C for 20 minutes, then increase the heat to 200°C for the last 10 minutes.
7. Let the tart cool off for about 10 minutes before serving.