Brussels sprouts are one vegetable I’ve never grown, and never really seen the need to grow. I have thought about growing them but, so far, the reasons not to outweigh those in favour. We don’t eat a lot of sprouts, I’ve always assumed that home grown sprouts don’t taste that much better than the ones from the shops, and also thought they if are as much of a pain to grow as the rest of the brassica family it probably wasn’t worth the effort. The only brassica I like enough to persevere with growing is kale. On the whole, I find brassicas hard going – they need to be netted to keep the pigeons and caterpillars from making a meal of them. And this year, after I had carefully netted the young plants, they were munched away to nothing by the slugs. So, until someone can convince me that there really are great benefits to growing sprouts, these vegetables won’t be finding a space in my veg plot.
There is a slight possibility that finding the right recipe would change my mind – food is always a good incentive. And after reading Vanesther’s wonderful sounding recipe for Stilton, ham and brussel sprout tart (the photos look pretty good too), I was inspired to try using sprouts in a flan. I did make a few changes to Vanesther’s recipe – walnuts instead of ham to make it vegetarian, and Wensleydale in place of the Stilton to make it acceptable to the picky eaters in the family who don’t like blue cheese. Oh, and shredding the sprouts so that they weren’t immediately recognisable as – well sprouts. But despite all my interfering with the original recipe, the result was a tart that would be perfect to serve at Christmas.
Then came another challenge – we have some friends coming over at Christmas, and one of them follows a gluten free diet. So for the tart to be suitable for everyone, I needed a recipe for gluten-free pastry. First stop for information was another friend who has experience in these matters, having eaten gluten-free for some years. Her advice was to steer well clear of pastry involving gluten-free wheat flours – something to do with them generally having all the taste and texture of packaging cardboard. A quick search on the internet came up with a whole heap of gluten-free pastry ideas, including this one from Green Kitchen Stories using gram flour, which is naturally gluten free, and ground almonds – it sounded perfect. A few adaptations down the line and here we have it, a gluten-free pastry that tastes good and has a nice crispy texture. Just add your favourite tart filling – although I would recommend giving the sprouts a try…
Gluten-free pastry
(makes enough pastry to line four cm (31/2 “) mini tart cases – with some left over to make four jam tarts)
100g gram flour
50g ground almonds
2 tbsp cornflour (some cornflours have wheat flour added – best to check the ingredient list)
60g unsalted butter, cubed
½ tsp fine sea salt
freshly ground black pepper
2-3 tbsp icy cold water
Put the gram flour, ground almonds and cornflour into a bowl and stir to mix everything. Rub the butter into the dry ingredients, until the mixture resembles breadcrumbs. Season with salt and a good grinding of black pepper, then add just enough ice cold water to bring the mixture together into a firm dough.
Wrap the pastry in cling wrap and chill in the fridge for 30 minutes before rolling out and baking.
I used the pastry to line small tins to make individual-sized tarts. The pastry shells were filled with a layer of shredded sprouts and chopped walnuts, and topped with some crumbled Wensleydale. Eggs, cream and grated nutmeg finished them off, and they were baked for about 20 minutes at 190oC. What filling would you choose?
The Garden Deli 
They photograph really beautifully. Hmm as reasons to grow something go that probably is a bit of a stretch though isn’t it?
I’ll put ‘potential for nice photos’ on the list of reasons to grow sprouts – to be honest, it might not be enough on its own…
This tart crust sounds very tasty, and I’ll try it next time I make a quiche. I might try some shredded sprouts in a filling too (disguised!). My favourite filling is asparagus in the spring, but mushrooms are nice too, and would go well with the nutty tart crust.
Mushrooms would be lovely with this pastry – I hadn’t thought of using them, thanks Cathy!
I love sprouts – something I only discovered a few years ago! Try roasting them in the oven with bacon…no need to boil them first.
As for growing them…I’m with you. And last summer’s grasshopper invasion made even kale too much trouble 😦
A grasshopper invasion? That’s one pest problem I haven’t had to deal with – so far… Will definitely try roasting sprouts, we don’t eat bacon but I reckon plenty of salt and some oil might work as a substitute.
I know how you feel about sprouts, I only succumed to growing them 2 years ago – the caveat being, only enough to last over the festive period (about 8 plants), and creative cooking to make them ‘unsprouty’ – usually involving chopping/shredding and bacon, and often inspired by Nigel Slater’s enthuiasm (Tender Volume 1). I find I grow brassicas because I can (if covered in environmesh), not for my deep love of them!
I think a lot of the image problem with sprouts (and other brassicas) is down to them being served plain after being boiled for way too long – creative cooking may well be the solution! They are good to have in the garden when there isn’t much else to harvest.
This look so good – and I’m so chuffed that my stilton and ham version inspired you to make this one. I love the idea of walnuts with sprouts. I definitely plan to give yours a try over the Christmas hols. Tonight I’m experimenting with a kale and red onion tart. Will report back!
Kale and red onion sounds interesting – looking forward to hearing how good it was!
Your tart looks lovely. In defence of growing sprouts, I would recommend red ruben – they’re a striking dark red colour that looks beautiful in the garden at this time of year and are very tasty too. Have to admit though that last years sprouts harvest was good and they scored on looks too but this year they do look a bit of a sorry state.
A red sprout sounds interesting, it might even encourage the kids to give them a try! If I do decide to grow sprouts next year, I’ll follow your advice and get some red rubens – thanks!
The tart looks really tasty – would never think of using sprouts in that way – I never bother growing them either.
The sprouts work really well in the tart – one idea I was glad to pinch from someone else’s recipe!
Yum, that looks delicious! Love the photos too.
Thanks Anne, it was very good!
The tart looks mouth watering as usual! I grew sprouts for the first time this year but I’m not sure that I’d grow them again… they’re ugly and more high maintenance than other crops. Don’t get me wrong, I love brussels, but I can’t justify the work when they don’t give any discernible benefit.
I’m glad to hear that I’m not the only one to think that growing sprouts is more work than it’s worth! They’re just too attractive to all those garden pests.
A delicious looking tart and it’s good to know you have found a recommended gluten free recipe for pastry. I really like the fact it includes almonds. I’m a big fan of robust flavours so my fave. filling would be Stilton and bacon with walnuts
Thanks Jacqueline! The great thing about the pastry is that it has a good flavour, but nothing overpowering so it should go well with lots of fillings.
I always feel inordinately happen when I fine Brussels sprout trees at the farmer’s market. Admittedly it isn’t the easiest way to carry them, but they are fun and the cats love to play with the de-sprouted branches afterwards. 😉
Michael
I never realised that the sprout sticks could be turned into cat toys! That’s veg for Christmas lunch and entertainment for the cats sorted out then – thanks!