This roasted Brussels sprout galette makes a wonderful fall appetizer. Brussels sprouts (occasionally misspelled Brussel sprouts) are roasted along with bacon and apple, then mixed with Asiago cheese. The sweet and tart apple flavor balances the roasted Brussels sprouts and bacon perfectly. A thin layer of Dijon mustard on the inside of the buttery, flaky, sage-flavored crust intensifies the flavors.
For another delicious fall appetizer, also check out this savory mushroom puff pastry tart!
What's in the galette crust?
This is a simple savory galette crust that's flavored with fresh sage. It uses a mix of vegetable shortening and butter to make a nicely pliable yet sturdy dough that's easy to work with.
What's in the Brussels sprout filling?
Ingredient notes and substitutions:
- If fresh sage is not available, you can substitute dried sage. (Use a little less than half of the amount if you're using dried.)
- Please don't use any other apple variety for this recipe. The filling needs the crisp and juicy texture of a Honeycrisp apple.
Recipe notes & tips:
- It's important to roll the dough thin enough (you want it about ⅛ inch thick). If it is much thicker than that, you won't be able to fold it properly and it will open up away from the filling during baking.
- Please don't forget to transfer the dough round from your work surface to the parchment-lined baking sheet. This is really important. You have to assemble the tart directly on the parchment-lined baking sheet because you won't be able to transfer it after it's been assembled.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Start by whisking together flour, salt and sage in a bowl.
Step 2. Add vegetable shortening and butter.
Step 3. Using a pastry cutter, cut in the fat into the flour until you have the consistency of a meal.
Step 4. Sprinkle cold water over the fat/flour mix and bring the dough together with your hands. (If it doesn't come together, add a little more water, 1 teaspoon at a time.)
Step 5. Form the dough into a disk, wrap tightly in plastic wrap and chill in the fridge for 1 hour. While the dough is in the fridge, make the filling.
Step 6. Heat the oven to 400 degrees F. Add Brussels sprouts, bacon and apple to a baking pan or cast iron pan. Transfer to the oven and roast, uncovered, until the Brussels sprouts are tender and starting to brown (40 – 45 minutes). Stir the mix around halfway through. Take the pan out of the oven but keep the oven running at 400 degrees F.
Step 7. On a well-floured surface, roll the chilled dough into a round. You want it about 13 inches in diameter and about ⅛ inch thick. (The dough needs to be that thin in order to fold over easily.)
Step 8. Drape the dough round over your rolling pin and transfer on the rolling pin onto a large, parchment-lined baking sheet.
Step 9. Spread Dijon mustard on the dough round, leaving a 2-inch border around the edge.
Step 10. Mix Asiago cheese into the roasted vegetable mix and spoon the filling on top of the mustard.
Step 11. Fold the edge of the tart over onto the filling and pinch together every few inches.
Step 12. Lightly mix egg with cold water and brush onto the outside of the crust. Bake the galette until the crust turns golden-brown (30 – 40 minutes).
Frequently asked questions:
Store any leftover galette in a sealed plastic bag or other airtight container in the fridge for up to 2 days. Reheat the galette at 400 degrees F. in the oven.
A galette is a free-form tart that's baked without a tart pan or any other molds. A tart, on the other hand, is baked in a tart pan. For a deeper look at this question, check out this tart versus galette article.
You don't have to worry about that with this recipe. The roasted filling for this galette does not contain any runny juices, so there is no danger of the galette getting soggy.
More delicious roasted vegetable recipes:
Did you make this recipe? Please leave a star rating or comment! Thanks!
Full Printable Recipe
Brussels Sprout Galette with Bacon, Apple and Sage
- measuring cups and spoons
- mixing bowl
- pastry cutter
- plastic wrap
- knife and cutting board
- cheese grater
- cast iron pan
- wooden spoon
- rolling pin
- parchment paper
- baking sheet
- rubber spatula
- pastry brush
For the crust:
- 1 ⅓ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon finely chopped fresh sage* (you need about 2 large leaves for that)
- 4 tablespoons shortening
- 4 tablespoons cold, unsalted butter
- ¼ cup cold water, more if needed
For the filling:
- 16 Brussels sprouts (about 9 ounces), cut in half lengthwise
- 3 slices bacon, cut into ½-inch pieces
- 1 Honeycrisp apple, peeled, cored and cut into 1-inch chunks
To put it together:
- 2 tablespoons Dijon mustard
- 3 ounces Asiago cheese, grated
- 1 egg
For the crust:
- Whisk flour, salt and sage together in a bowl.
- Add the shortening and the butter and cut them in with a pastry cutter until you have the consistency of a meal.
- 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.)
- Form the dough into a disk, wrap tightly in plastic wrap and chill in the fridge for 1 hour. While the dough is in the fridge, make the filling.
For the filling:
- Heat the oven to 400 degrees F.
- Add Brussels sprouts, bacon and apple to a baking pan or a cast iron pan.
- Roast, mixing everything around halfway through, until the Brussels sprouts are tender and are starting to brown (40 – 45 minutes). Take the pan out of the oven but keep the oven running at 400 degrees F.
To put it together:
- On a well-floured surface, roll the dough into a round. You want it to be 13 inches in diameter and about ⅛ inch thick.**
- Drape the dough round over the rolling pin and transfer onto a large, parchment-lined baking sheet. PLEASE DON'T FORGET THIS STEP!
- Spread the Dijon mustard on the dough, leaving a 2-inch border around the edge.
- Mix the cheese into the roasted vegetable mix and spoon onto the mustard.
- Fold the edge over onto the filling and pinch together every few inches.
- Lightly beat the egg with 1 tablespoon cold water. Brush the egg/water mix onto the outside of the crust. Bake the galette until the crust turns golden-brown (30 – 40 minutes).
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.