Brussels Sprouts Tart

Prepare the dough: In a medium bowl, combine the flour, salt, and butter

Mix with your fingers until it forms a crumbly mixture

Add the ice-cold water and mix slightly with your hands

Form a ball with the dough

Wrap in plastic film and refrigerate for about 15 minutes

Preheat the oven to 180°C (medium)

Dust a smooth surface lightly with all-purpose flour

Roll out the dough until it's very thin and line a 25cm diameter mold with it

Trim the edges with a knife

Poke the bottom and sides of the dough in several places with a fork

Line the dough with four overlapping sheets of aluminum foil

Bake in the preheated oven until the dough firms (about 20 minutes)

Remove the foil and continue baking until golden brown (about 15 minutes)

Let it cool

Heat the oven to 180°C again

Prepare the filling: In a large pan, cook the Brussels sprouts in 1 liter of water over high heat until tender (about 15 minutes)

Drain and reserve

In a medium pan, cook the garlic in olive oil over medium heat until soft (about 2 minutes)

Add the pork with milk, mix, and cook until smooth

Remove from heat, add remaining ingredients, and mix well

Filling the dough: Fill the dough with Brussels sprouts on top, pressing gently onto the cream

Bake in the preheated oven until the filling is slightly firm (about 15 minutes)

Serve immediately in a 25cm diameter mold

340 calories per slice