White Bean, Brussels Sprouts, and Pomegranate Tart

• 1 lb. Brussels sprouts, trimmed and thinly sliced
• 3 Tbs. olive oil, divided
• 1 15-oz. can white beans, rinsed and drained
• 1 sheet puff pastry, thawed
• 1/4 cup fresh pomegranate seeds

1. Preheat oven to 425F.
2. Coat 9-inch pie plate with cooking spray.
3. Toss Brussels sprouts with 1 Tbs.
4. oil in large bowl.
5. Season with salt and pepper, if desired.
6. Spread on baking sheet, and roast 10 minutes, stirring once, or until browned.
7. Set Brussels sprouts aside, and reduce oven temperature to 400F.
8. Meanwhile, puree beans and remaining 2 Tbs.
9. oil in food processor until smooth.
10. Roll puff pastry sheet into 12-inch square.
11. Press into prepared pie plate.
12. Let overhang 1/2-inch around edges, and trim any remaining pastry with paring knife.
13. Prick bottom all over with fork.
14. Bake 15 minutes, or until golden.
15. Spread bean puree in hot crust; top with roasted Brussels sprouts, and sprinkle with pomegranate seeds.

brussels sprouts, olive oil, white beans, pastry, pomegranate seeds

Taken from www.vegetariantimes.com/recipe/white-bean-brussels-sprouts-and-pomegranate-tart/ (may not work)