Brussels Sprouts, Bacon and Apple Galette

Brussels Sprouts Bacon and Apple Galette

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Hands up, who likes to eat pie for dinner? Oh, everyone? Okay, in that case let me tell you about this galette (a.k.a. free-form tart). It features a very buttery and flaky crust (as you can tell by the grease stains and the crumbs on the paper) but its highlight is the filling: Brussels sprouts and apple chunks roasted with bacon and yellow mustard seeds, then mixed with asiago cheese. But that’s not all, to intensify the mustard flavor I spread some Dijon onto the raw dough before piling on the filling and to add a bit of an herbal note I baked dried sage into the crust. Sounds good? It is, it’s a really delicious and surprisingly hands-off recipe (my favorite kind). Hope you like it! :)

Brussels Sprouts, Bacon and Apple Galette
Recipe type: Main
Serves: 2 – 3
For the crust:
  • 1⅓ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon dried sage
  • 4 tablespoons shortening
  • 4 tablespoons cold, unsalted butter
  • ¼ cup ice water (more if needed)
For the filling:
  • 16 small Brussels sprouts, cut in half
  • 3 slices bacon, cut into ½-inch pieces
  • 1 honeycrisp apple, cut into 1-inch chunks
  • 1 tablespoon yellow mustard seeds, ground
To put it together:
  • 1 egg
  • 2 tablespoons Dijon mustard
  • 3 ounces asiago cheese, grated
For the crust:
  1. Whisk flour, salt and sage together in a bowl.
  2. Add the shortening and the butter and cut them in with a pastry cutter until you have the consistency of a meal.
  3. Sprinkle the water over the fat/flour mix and bring the dough together with your hands. (If the dough doesn't come together, add a little more water, 1 teaspoon at a time).
  4. Form the dough into a disc, wrap tightly in plastic wrap and chill in the fridge for 1 hour.
For the filling:
  1. Heat the oven to 400 degrees F.
  2. Add Brussels sprouts, bacon, apple and mustard seeds to a baking pan.
  3. Roast, mixing everything around a few times, until the Brussels sprouts are tender but not browned (40 – 45 minutes).
To put it together:
  1. Keep the oven running at 400 degrees F.
  2. Lightly beat the egg with 1 tablespoon cold water. Set aside.
  3. Roll the dough into a 13-inch round (about ⅛ inch thickness, that's important, if the dough is too thick it will open up away from the filling like a flower during baking).
  4. Spread the Dijon mustard on the dough.
  5. Mix the cheese into the roasted vegetable mix and spoon it onto the dough round, leaving a 2-inch border around the edge. (Try to spread the filling out evenly, rather than making a steep tower).
  6. Fold the edge over onto the filling and pinch together every few inches.
  7. Brush the egg/water mix onto the outside of the crust, then bake the galette until the crust turns golden-brown (30 – 40 minutes).

Food Photography and Styling: This was a tough job as far as the food styling was concerned, I had to try three times. The first tart I baked wasn’t perfectly round so that was out right away. (Photographing something oval that is supposed to be round and hoping that no one will notice doesn’t work, I learned that long ago…). The second tart was too thick and the crust opened up during baking. No good. What you see here was the third and best of the bunch and I figured this was as good as it was going to get. The nearly uniform mush that is the filling wasn’t exactly attractive but at least the crust looked pretty. I lit this photo from the back using my strobe.
Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.


  1. Darina says:

    Third time lucky! Food styling is such a tricky business, with a huge learning curve, I have found. This looks gorgeous. Well worth the time spent.I love the light, too.

    • Nicole B. says:

      Thank you so much, Darina! That means a lot, coming from you. I totally agree, food styling can be crazy difficult, I sometimes dread it. :)

    • Nicole B. says:

      Thank you so much, Kevin! I really did like the flavor combo too although since we ate these guys three times in a row, I’ve had enough for now. :)

    • Nicole B. says:

      At 400 degrees F, you just keep the oven running after the vegetables are roasted. I’ll add that info to the recipe.

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