Miso Brussels Sprouts Tarte Tatin Recipe

Ingredients:

• 12 Brussels sprouts, trimmed and halved
• 3 Tbsp neutral-tasting oil
• 2 Tbsp miso paste
• 1 Tbsp Metropolitan Market Maple Syrup
• 1 Tbsp water
• 1 sheet frozen puff pastry, thawed as package directs (see Cook’s Tips)
• Kosher salt
• Pepper, to taste
• Garnishes (optional):, furikake (dried seaweed flakes) or sesame seeds

Directions:

1. Preheat oven to 400°F.
2. Brush the bottom and sides of an 8-inch cast iron pan with 3 Tbsp oil. Tightly arrange Brussels sprouts in pan, cut side down.
3. In a small bowl, whisk together miso paste, maple syrup, and water. Brush mixture over Brussels sprouts. Roast for 10 minutes.
4. On a lightly floured surface, spread the puff pastry and prick with a fork. Cut to a 10-inch circle. Gently place pastry over Brussels sprouts and tuck around the edges of the pan. Be careful as the pan will be very hot.
5. Bake for 20-25 minutes, until pastry is golden brown; cover loosely with foil after 15 minutes if pastry browns too quickly.
6. Cool for 5 minutes in pan, then invert onto a serving plate. See Cook’s Tips. Sprinkle with salt and pepper and garnish with furikake or sesame seeds. Cut into wedges and serve warm.
7. Cook’s Tips:
8. We recommend Dufour Puff Pastry Dough, made with real butter. Both gluten-free and classic options are available in the freezer section.
9. As you flip the tarte tatin, a few brussels sprouts may stick to the pan. Lift them with a spatula and place on the tart.