- Complexity: medium
- Srv: 12
- By: Raquel DeHoyos/Boastful Food LLC
- 1 package puff pastry (containing 2 sheets)
- 3 large Yukon gold potatoes
- 2 Tablespoons plus, 2 teaspoons kosher salt
- 2 Tablespoons olive oil
- 5 Tablespoons unsalted butter, divided
- 1 large sweet yellow onion
- 1 pound brussels sprouts
- 2 large cloves garlic, minced
- 1 teaspoon garlic powder
- ½ cup 2% milk
- 1 large egg
- 8.8 oz wheel of brie
- 1/3 cup dried cranberries
- 1 pack fresh rosemary
Preheat oven to 400˚. Remove puff pastry from freezer a few hours in advance and keep chilled in the refrigerator.
Peel potatoes and cut into quarters. Place in a medium sauce pan along with 2 tablespoons of salt and cover with cold water. Bring to a boil, covered, over high heat, then simmer for 20 minutes until tender
Finely dice onion. Rinse the sprouts, then trim off the base and thinly slice each. Set aside. Warm a large skillet over medium heat, then add olive oil and 2 tablespoons of butter. When butter has melted, add onions and lightly sauté, about 2-3 minutes, just until soft. Add brussels sprouts, minced garlic and 1 teaspoon of salt. Sauté for about 6-7 minutes until tender. Remove from heat. Drain potatoes, return to the pot along with remaining 3 tablespoons butter, garlic powder, milk and 1 teaspoon of salt. Mash until creamy. Set aside.
In a small bowl, whisk egg with a splash of water. Working with one sheet of puff pastry at a time, place onto a piece of parchment paper and gently roll out any creases with a rolling pin. Brush on egg mixture, then layer on half of the mashed potatoes, followed by half of the brussels sprout mixture.
Divide brie into slices and place half across the top of each tart. Transfer onto a large baking sheet and bake for 20 minutes or until the edges are golden. Allow to cool 5 minutes before cutting and serving. Garnish with dried cranberries and chopped rosemary.