![Maple-Glazed Brussels Sprouts and Beet Tart [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/11/BeetTart2.jpg?fit=1600%2C1010&ssl=1)
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Maple-Glazed Brussels Sprouts and Beet Tart [Vegan]
This maple-glazed Brussels sprouts and beet tart not only looks amazing, but also tastes great! The beet filling is creamy, rich, and satisfying. It's a combination nobody will expect but everybody will love. Serve it as an entrée, as a starter or a side dish. It will posh up your... Read More
Ingredients You Need for Maple-Glazed Brussels Sprouts and Beet Tart [Vegan]
How to Prepare Maple-Glazed Brussels Sprouts and Beet Tart [Vegan]
- If you own a food processor start by mixing first the flour and butter until combined, then add the rest of the ingredients. Put it in a cling film and set it in the fridge for about 30 minutes.
- Prepare the filling in the meantime. Drain the cashews and add them with the coconut milk to a blender. Pulse until smooth, then add the rest of the ingredients and blend well. Set aside.
- Preheat the oven to 390°F. In a medium-sized bowl mix the Brussels sprouts with the maple syrup, olive oil, and sea salt. Spread evenly on a baking tray and bake for about 20 minutes. They will cook completely on the tart later on.
- Roll out the dough to a circle between parchment paper and gently line your oiled tart pan. Trim off any excess dough. Stab the base repeatedly with a fork. Store in the fridge.
- Remove the Brussels sprouts from the oven and turn down the heat to 350°F. Blind-bake your crust for 15 minutes to prevent it from getting soggy. Let it slightly cool off afterwards.
- Evenly distribute the filling and top with the brussels sprouts. Bake at 350°F for 20 minutes, then increase the heat to 390°F for the last 10 minutes.
- Let the tart cool off for about 10 minutes before serving.
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This looks and sounds delicious. I will try it.