Just imagine these tangy, sweet, rosemary-infused sprouts baked to perfection with a flaky, "buttery" crust. It's a taste combination you won't believe!
Make sure all of your brussels sprouts are clean and any hard portions of the stems (or wilting leaves) are cut off.
Cut half of your sprouts in half lengthwise and quarter the other half. Sauté them all over medium-high heat with 1.5 teaspoons of salt, 3/4 teaspoons black pepper, 3 tablespoons vegan butter (like Earth Balance), 3 tablespoons balsamic vinegar, and 3 teaspoons fresh rosemary for about 2-3 minutes.
You can split these up into 3 batches and split the ingredients easily into thirds (1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon vegan butter, 1 tablespoon balsamic vinegar, and 1 teaspoon rosemary per batch).
Set sprouts aside. Wipe out your skillet and reduce to medium heat.
Next, sauté your onion, garlic, 1 tablespoon vegan butter, 1 teaspoon fresh rosemary, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon organic sugar for about 7-8 minutes, until soft but not caramelized.
Set aside with your sprouts and wipe out your pan one last time.
Melt together 1 tablespoon of vegan butter, 1 teaspoon rosemary, and 2 tablespoons white cooking wine (or vegetable broth).
Simmer on medium heat for about 5 minutes, until thickened and reduced.
Pour this yummy mixture in the bottom of a glass pie pan and turn to coat evenly.
Create a layer of brussels sprouts on the bottom fo your pan, using the sprouts you cut in half to do so. They don't have to be in any particular shape, as long as they are cut side down.
Top evenly with your onion mixture and press onions into any crevices. Careful not to mess up your sprouts underneath! In the end, we will flip this tartin and the bottom will become the top!
Finally, pour the remainder of your sprouts into your pan and press evenly with flat fingers to make your last layer.
Now we need to take a rolled out pie crust and place it right over the top of this, just like a pie.
Fold the extra edges inward and use a fork to pierce the dough evenly. Again, this will eventually be the bottom so it doesn't have to look any certain way.
Bake at 375 for 25-30 minutes until the inside is hot and bubbly, and the crust is nice and golden brown.
Remove from the oven and cool for about 10 minutes, uncovered.
Run a sharp knife around the inside edge of the tart to loosen from pan. Now we are going to flip it over onto our serving plate! Just cover your tart with your serving dish, hold firmly with both hands, and invert!
Garnish with fresh rosemary, slice, and serve!