Brussels sprout galette

main dish Baking piquant vegetable dishes
Total: 1 hr 35 min. | Active: 40 min.

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.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Pastry
250 g white flour
½ tsp salt
125 g butter, cut into pieces, cold
½ dl water, cold
1 tbsp apple vinegar
Brussels sprouts
2 tbsp olive oil
500 g Brussels sprouts, halved
1 tsp liquid honey
½ tsp salt
a little  nutmeg
a little  pepper
Filling
60 g Parmesan, grated
100 g dry-cured country bacon, sliced
To shape and fill the galettes
1  egg, beaten

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.

Show complete recipe