Tuesday, November 10, 2009

Alphabeet Soup Episode 1- Brussel Sprout Tart with Figs and Walnuts

For a long time now I've wanted to create my own little cooking show. Perhaps it's my Leo need for attention or remnants of my musical theater past, either way, I've needed to give it a try. I went to the Whole Food (not Whole Foods) Market down the street and bought a sack full of yummy ingredients including pastry dough, brussel sprouts, pearl onions and greek feta. I just knew that I had to try baking it all into one fantastic pastry. Inspired by Paula's Asparagus Tart and Gary's Brussel Sprouts with Figs and Bacon, I decided to go for broke and marry the two recipes. It may not even be a tart. Perhaps its a strudel. Beats me. What I do know is that this is flaky, flavorful delicious stuff.

I set up my little Canon Elph on the roomie's tripod and went for it. Hindsight, I think I'm going to need a taller tripod or my roommate to help because I am way to tall for the current tripod, lots of boob shots. As a nearly 6 foot woman it can be a challenge to fit my face and the cutting board in a single frame. But all in all, I had a blast and can't wait to give the next episode a try.

12 brussel sprouts sliced
6 shallots sliced
1/4 cup of walnuts maybe a 1/3 cup?
1 clove of garlic finely chopped.
1 roll of pastry dough
1 Tbsp butter or oil to fry onions in.
1/4 cup of balsamic vinegar- but maybe more if looks like it. I think I may have added a 1/2 by the end.
1 tbsp REAL maple syrup- again maybe more to taste.
1/2 cup of greek feta crumbled
5 chopped figs. dried or fresh. I used dried.
1/4 grated Asaigo cheese
1 egg for egg wash
Salt and pepper to taste

Preheat the oven at 385 (that's what the pastry package said. odd but I didn't question it)

Saute your onions in butter with salt and pepper till they are just about translucent.

Add the brussel sprouts and saute till the sprouts begin to brighten in color and soften a tad.

Throw in the balsamic, maple syrup, figs and nuts. Continue to saute until the sprouts are tender and colored by the vinegar. Check the flavors, if it's too sweet add a touch of balsamic, if too sour add a touch of balsamic. You get it. This is your chance to make sure the filling is super yummy before you make the tart.

Spread your defrosted dough out onto your cookie sheet. Pour the brussel sprout mixture over the dough concentrating in the center. Spread the feta and asaigo over the mixture.

Pull the longest sides into each other at the center. Fold up the ends and pinch.

Mix the egg and a tsp of water. Brush over the dough. This will give it the golden brown shiny texture that good croissants have.

Throw it into the oven for maybe 15 min or until the pastry is golden brown.

Let it rest a few minutes and slice.



Robby Harrell said...

did anyone hit on you at whole foods? you look gorgeous!

christina said...

Great!!! Everything that you have set up is really great!!!! I like it. I also likes to eat different delicious foods at the time of watching delicious tv shows. I like Matzo Ball soup for more enjoyment of The Soup Seasons. It's my favorite show ever.

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