Brussels Sprouts Galette

Brussels Sprouts Galette

The Brussels Sprouts Challenge, aka What To Do With A Glut of Brussels Sprouts, continues. This time I adapted another favorite basic preparation, a savory galette, to feature the tasty mini cabbagy things. Being a rather lazy cook I decided to try making it without first cooking the Brussels sprouts, an additional advantage to that, to my thinking, would be that the sprouts wouldn't get overcooked. And the decision paid off. The shredded sprouts wilted down but didn't become mushy and strong tasting. I also thought that some apple would add a nice flavor and indeed it did, it added a touch of tangy sweetness that I like with Brussels sprouts but it was not overwhelming. Actually, I didn't tell my husband that I had put apple in the filling and he didn't seem to notice. He did declare the galette a winner.

1 recipe whole wheat pastry dough
4 ounces red onion, sliced about ¼ inch thick
1 tablespoon olive oil
Pinch of salt
4 ounces or about 1/2 large Pink Lady apple, cored but not peeled
3 tablespoons creme fraiche
8 ounces Brussels sprouts
2 jumiper berries, minced
Freshly grated nutmeg
¼ teaspoon pepper flakes
½ teaspoon salt
Freshly ground black pepper
4 ounces Comte or Gruyere cheese, grated
1 tablespoon or more heavy cream or 1 egg white lightly beaten

Prepare the pastry dough and chill it while preparing the galette filling.

Preheat the oven to 400ºF.

Saute the onion with a pinch of salt in the olive oil over medium heat until softened, just a few minutes. Set aside to cool.

Dice the apple into 1/4-inch cubes and toss it with the creme fraiche in a large bowl.

Slice the Brussels sprouts 1/8-inch thick on a mandoline. Toss the sprouts with the apple mixture, juniper berries, a few swipes of nutmeg, pepper flakes, salt, and freshly ground black pepper. It is easiest to mix it all together with your hands.

Roll the pastry into a 14-inch circle. Don't worry about the edges, it's a rustic galette and the rough edges look nice. Transfer the dough to a sheet of parchment paper set on a rimless baking sheet. Arrange the Brussels sprouts mixture evenly over the dough leaving about 2 inches empty all around. Scatter the onions over the top and then the cheese. Fold the edges up over the filling pleating the dough as you go. Brush the top of the dough with the cream or egg white.

Bake the galette in the middle of the oven for about 25 to 30 minutes until the pastry is crisp and browned and the filling has settled and browned a bit also. Check the galette after about 20 minutes and if it seems to be browning too quickly turn the heat down to 375ºF.

Transfer the galette on the parchment paper to a cooling rack to cool briefly before slicing. Serve hot or at room temperature.