This puff pastry Brussel sprout tart is glazed with honey and balsamic. Top is studded with creamy wedges of Mt Tam that melt beautifully into the Brussel sprouts and finished with crunchy hazelnuts.

Ingredients: 

1.5 Ibs Brussel sprouts, halved
2 tbsp olive oil
1 tbsp honey
1 tbsp balsamic glaze
1 Puff pastry, thawed
⅓ cup hazelnuts, chopped
1 wheel Cowgirl Creamery Mt Tam, cut into slices

Directions: 

1. Preheat the oven to 350 F. Line a large baking sheet with parchment paper.  

2. Add 1 tbsp olive oil, honey and balsamic glaze to the center of the baking sheet. With a pastry brush, brush the mixture onto the baking sheet into a square about the same size as the puff pastry. 

3. Place the Brussel sprout halves face down onto the parchment paper square outline. Drizzle the remaining tbsp of olive oil onto the Brussel sprouts and brush evenly. Sprinkle the Brussel sprouts with kosher salt and cracked black pepper.  

4. Remove the puff pastry from the packaging and prick all around with a fork to ensure even cooking. Place the puff pastry dough on top of the Brussel sprouts. Press down gently and tuck in the edges.  

5. Place the tart into the oven and bake for 30-35 minutes.

5. While the tart is baking, remove the Mt Tam from the refrigerator so it has time to bloom.

5. Place the hazelnuts onto a pan on medium heat and dry roast for 2-3 minutes. Be careful not to burn them. They are toasted when they become fragrant and slightly darker. 

5. Once the tart is finished cooking, let cool for 5-10 minutes. Flip and transfer onto a serving platter. Place the Mt Tam wedges into the center of the tart. They will begin to melt into the Brussel sprouts. 

5. Drizzle with extra olive oil and honey if desired and serve.