Brussels sprout tart

Brussels sprout tart

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  • 6
  • Easy
  • Meat-free
  • 10 minutes
  • 30 minutes
  • Boplaas Tinta Barocca

“Whenever I taste a Brussels sprout, I think ‘who wouldn’t love this?’. Yet so many people don’t feel the same way. These buttery, soft, salty Brussels and creamy labneh are a star pairing with freshly baked puff pastry.” – Khanya Mzongwana


  • 2 sheets Woolworths all-butter frozen puff pastry, thawed
  • 1 large free-range egg, beaten
  • 1 T sesame seeds
  • 2 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • 400 g Brussels sprouts
  • 150 g butter
  • 1 large sprig thyme
  • 250 g Woolworths labneh

Cooking Instructions

1. Preheat the oven to 180°C. Grease a baking tray, then carefully place 1 pastry sheet on the baking tray. Cut a 2 cm border off the remaining sheet of pastry and place the offcuts around the edges of the first sheet. Brush the pastry with egg and sprinkle the border with sesame seeds. Bake for 10–12 minutes or until the pastry is puffed up and deep golden brown. Remove from the oven and cool completely.

2. Heat the olive oil in a pan. Season the Brussels sprouts and fry until golden brown. Reduce the heat, then add the butter and thyme and cook for 5–10 minutes, or until the Brussels sprouts are tender, golden and a little crispy.

3. To serve, spread a thick layer of the labneh on the pastry and pile on the Brussels sprouts. Serve warm or at room temperature.

Find more vegetarian recipes here. 

Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Tahila Pillay

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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