Brussels sprouts and walnuts tart

Name: Brussels sprouts and walnuts tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g Whole-wheat flour; 4 Eggs (size M); 4 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 125 g Butter or margarine; 50 g ground hazelnuts; 750 g Brussels sprouts; 4 medium-sized onions; 2 TABLESPOONS Oil; 100 g medieval Gouda cheese; 150 g ripened cream; 2 TEASPOONS medium hot mustard; 7-10 Tbsp white pepper; 50 g Hazelnut flakes; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g Whole-wheat flour
4 Eggs (size M)
4 TABLESPOONS Whipped cream
7-10 Tbsp Salt
125 g Butter or margarine
50 g ground hazelnuts
750 g Brussels sprouts
4 medium-sized onions
2 TABLESPOONS Oil
100 g medieval Gouda cheese
150 g ripened cream
2 TEASPOONS medium hot mustard
7-10 Tbsp white pepper
50 g Hazelnut flakes
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper

Directions

1
Knead flour, 1 egg, whipped cream, salt, fat in flakes and ground nuts to a smooth dough. Chill for about 30 minutes. Clean and wash the Brussels sprouts and cook in boiling salted water for about 10 minutes.
2
Peel onions, cut them into slices and fry them in hot oil. Grate cheese coarsely. Drain the Brussels sprouts. Mix remaining eggs, sour cream, mustard and cheese. Season with salt and pepper. Roll out dough between 2 layers of foil to a circle (approx. 31 cm Ø) and press it into a greased tart tin (26 cm Ø).
3
Add the Brussels sprouts and onions. Pour egg cream over them. Sprinkle with nut leaves. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. After about 20 minutes, cover with baking paper if necessary.