Recipe: Gruyere and Brussels Sprouts Tart

GRUYÈRE AND BRUSSELS SPROUTS TART

Makes 4 to 6 servings.

• 1 (14-oz.) sheet puff pastry, defrosted in the refrigerator overnight

• 2 tbsp. extra-virgin olive oil

• 1 leek, white and light green parts, sliced thin

• 10 oz. Brussels sprouts, halved

• Salt

• 2 tbsp. balsamic vinegar

• 1 tbsp. finely chopped fresh thyme leaves

• 4 oz. shredded Gruyère cheese

• 1 egg, lightly beaten

Directions

Preheat oven to 425 degrees. Heat olive oil in a large nonstick skillet over medium-high heat. Add leek and cook until softened, about 3 minutes. Add Brussels sprouts, salt and pepper to taste and cook, stirring occasionally, until they are spotty brown, 5 to 7 minutes.

Add balsamic vinegar and continue to cook, stirring, until most of the liquid has cooked off (this will take less than 30 seconds). Scrape into a bowl, stir in thyme and set aside to cool.

Remove puff pastry from freezer, and spread cooled Brussels sprouts mixture over it, leaving a 1-inch border all around. Sprinkle the cheese over the Brussels sprouts.

Brush edge of dough with egg. Bake until the pastry is golden and cheese is browned and bubbling, about 20 minutes. Cool slightly and serve warm or let come to room temperature before serving.

Nutrition information per serving:

Carbohydrates37 gSaturated fat10 gCalcium230 mg

Protein13 gCholesterol44 mgDietary fiber3 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1 high-fat meat, 6 fat.

ROASTED BRUSSELS SPROUTS WITH WILD MUSHROOMS AND CREAM

Serves 6.

• 11/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 c.)

• 5 tbsp. olive oil, divided

• Kosher salt

• 3 tbsp. unsalted butter, divided

• 3/4 lb. wild mushrooms, such as chanterelle, halved if small or cut into 1-in. wedges (about 41/2 c.)

• 1/4 c. dry white wine

• 1 c. heavy cream

• Freshly ground black pepper

Directions

Preheat oven to 450 degrees with rack in the center.

Heat a 12-inch skillet over high heat. When the pan is hot, add 1 tablespoon olive oil and 2 tablespoons butter. When the butter has melted, add the mushrooms in an even layer and cook, stirring occasionally, until the mushrooms are golden brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate. (The recipe may be prepared to this point up to 8 hours ahead.)

Set the skillet over medium-high heat and add remaining 1 tablespoon olive oil and 1 tablespoon butter. When butter has melted, add the shallot, season with a pinch of salt and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute.

Return mushrooms to the pan and add Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats vegetables, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately or keep warm, covered, in a 200-degree oven for up to 30 minutes.

Nutrition information per serving:

Calories340Fat30 gSodium42 mg

Protein5 gCholesterol59 mgDietary fiber4 g