White Bean, Brussels Sprouts, and Pomegranate Tart

1. Preheat oven to 425°F. Coat 9-inch pie plate with cooking spray.

2. Toss Brussels sprouts with 1 Tbs. oil in large bowl. Season with salt and pepper, if desired. Spread on baking sheet, and roast 10 minutes, stirring once, or until browned. Set Brussels sprouts aside, and reduce oven temperature to 400°F.

3. Meanwhile, purée beans and remaining 2 Tbs. oil in food processor until smooth.

4. Roll puff pastry sheet into 12-inch square. Press into prepared pie plate. Let overhang 1/2-inch around edges, and trim any remaining pastry with paring knife. Prick bottom all over with fork. Bake 15 minutes, or until golden.

5. Spread bean purée in hot crust; top with roasted Brussels sprouts, and sprinkle with pomegranate seeds.

via http://www.vegetariantimes.com/recipe/white-bean-brussels-sprouts-and-pomegranate-tart/

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s