Brussel Sprout Tart Tatin

We’re reimagining the humble brussel sprout in the latest recipe from our very own Chef Ali. Care for a slice?

Heat the oven to 180C°
Cut a circle out of the pastry sheet that is the same size as the ovenproof tart tatin pan and put the pastry back in the fridge.
Melt 15g of the butter in a frying pan and fry the onions for 8 minutes until they have softened and started to caramelise.
Add the vinegar and the sugar and cook for 2 minutes until the liquid has evaporated. Stir through the chopped thyme and crushed garlic and cook for a minute. Season with salt and pepper and add the cooked onions to a plate and leave to cool.
Smear the remaining butter over the base of the tarte pan.
Add the flat side of the sprouts to the base of the pan in a circular shame.
Top with the cooked onion and grated cheese.
Add the pastry on top and tuck in the edges to the side of the dish.
Bake in the oven for 20-25 minutes until the pastry is golden brown.
Allow to cool for 5 minutes and then flip the tart tatin onto a plate. Serve immediately.