Difficulty Level Easy

The stalk of Brussels sprouts that my husband got at the famers' market reminds me of Mary Poppins' carpetbag. There is no end to it. It doesn't matter how many sprouts I snap off, there always seems to be enough for another meal. So far from that one stalk I have made 3 main meals, Brussels Sprouts with Linguine Barigoule, Brussels Sprouts with White Beans and this tart. I have also pan fried them as a side dish for two dinners, and I gave some of the little tiny baby sprouts from the very top of the stalk to my mother. And I still have enough for another main meal. Not bad for $6.00.

When I made the tart, I just made it up as I went along. I wanted to keep it simple, but you can add as many ingredients as you like. I used frozen puff pastry, but you could make your own pastry, or even make some pizza dough. I used bacon, but if you want a vegetarian version, you could add some capers for that hit of saltiness. If you have the time, it's worth it to caramelize the onions so the sweetness will contrast with the nuttiness of the sprouts and the saltiness of the bacon, although feta cheese is pretty salty too. Use goat cheese, if you like. Add a salad or a side dish of sauteed kale and you have a light supper or a delicious brunch dish.

INGREDIENTS