Brussels sprout galette

Brussels sprout galette

Total: 1 hr 35 Min. | Active: 40 Min.
Nutritional value / people: 752 kcal
, Fat: 50 g
, Carbohydrate: 49 g
, Protein: 24 g

The Brussels sprout is a winter vegetable that is particularly high in vitamins. A little frost won't harm these hardy greens. In fact, the sub-zero temperatures improve their flavour. For this galette recipe, I've teamed this slightly bitter vegetable with bacon and parmesan, swathed in shortcrust pastry and baked in the oven until crispy.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry

250g white flour
½tsp salt
125g butter, cut into pieces, cold
½dl water, cold
1tbsp apple vinegar

Brussels sprouts

2tbsp olive oil
500g Brussels sprouts, halved
1tsp liquid honey
½tsp salt
a little nutmeg
a little pepper

Filling

60g Parmesan, grated
100g dry-cured country bacon, sliced

To shape and fill the galettes

1 egg, beaten
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How it's done

Pastry

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and vinegar, then mix quickly to create a soft dough – do not knead. Cover and chill for approx. 30 mins.

Brussels sprouts

Heat the oil in a pan, sauté the Brussels sprouts for approx. 3 mins. Drizzle with the honey, season and leave to cool.

Filling

Set aside 2 tbsp of parmesan, mix the rest of the parmesan and the bacon in with the Brussels sprouts.

To shape and fill the galettes

On a sheet of baking paper, roll the pastry into a circle approx. 3 mm thick. Spread the Brussels sprouts on top, leaving approx. 4 cm free around the edges. Brush the edges with egg, fold halfway in, press down gently, brush the edges with egg once more. Top with the reserved parmesan.

To Bake

Approx. 25 mins. in the centre of an oven preheated to 180°C.

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