Shaved Brussels Sprouts Tart
  • 9" removable bottom tart pan, sprayed or brushed with olive oil
  • 6 sheets of phyllo dough
  • 10 oz. bag of shaved brussels sprouts or shave your own by using the slicing disk on your food processor.
  • 1 cup of diced and pre-roasted butternut squash
  • shredded asiago cheese, enough to completely cover tart pan
  • ½ cup or so, grated romano or parmesan cheese
  • olive oil
  1. Preheat oven to 400F and prepare tart pan by brushing or spraying with olive oil
  2. You need to wilt the brussels sprouts by either placing them in the oven on a roasting pan drizzled with olive oil, salt and pepper or stove top just for a few minutes.
  3. Place the first sheet of phyllo into tart pan, press down and fit it in, spray or brush sheet with olive oil then sprinkle with romano and black pepper, repeat remaining 5 sheets the same way making sure to always cover your phyllo with wax paper while working with it so it doesn't dry out.
  4. Distribute shredded asiago all over.
  5. Spread the sprouts all over the shredded cheese then dot with the pre-roasted butternut squash.
  6. Drizzle top of the tart with olive oil and sprinkle more romano cheese all over.
  7. Place in oven 20-25 minutes or until phyllo is nice and golden.
Recipe by Proud Italian Cook at