Brussels Sprouts, Bacon and Apple Galette

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This savory galette has a buttery and flaky crust and is filled with a roasted Brussels sprouts, apple, bacon and asiago cheese mix. The pie crust itself is flavored with dried sage and a thin layer of Dijon mustard.

brussels sprouts bacon and apple galette

If you like to eat pie for dinner then this galette (a.k.a. free-form tart) is for you.

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, then mixed with asiago cheese.

But that’s not all, for some great mustard flavor I spread 2 tablespoons of Dijon onto the raw dough before piling on the filling and to add an herbal note I baked dried sage into the crust.

It’s a really delicious and surprisingly hands-off recipe.

How to make a Brussels sprouts, bacon and apple galette:

Start by whisking 1 and 1/3 cup all-purpose flour, 1/2 teaspoon salt and 1 teaspoon dried sage together in a bowl.

how to make brussels sprouts, bacon and apple galette

With a pastry cutter, cut in 4 tablespoons shortening and 4 tablespoons unsalted, cold butter until you have the consistency of a meal.

how to make brussels sprouts, bacon and apple galette

how to make brussels sprouts, bacon and apple galette

Sprinkle 1/4 cup 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).
Form the dough into a disc, wrap it tightly in plastic wrap and chill it in the fridge for 1 hour.

how to make brussels sprouts, bacon and apple galette

To make the filling, heat the oven to 400 degrees F.

Cut 16 small Brussels sprouts in half, cut 3 slices bacon into 1/2-inch pieces and cut 1 honeycrisp apple, peeled and cored into 1-inch chunks. Add Brussels sprouts, bacon and apple to a baking pan or cast iron pan. Roast the mix, stirring everything around a few times, until the Brussels sprouts are tender and starting to brown (40 – 45 minutes).

how to make brussels sprouts, bacon and apple galette

To make the tart, keep the oven running at 400 degrees F. Lightly beat 1 egg with 1 tablespoon cold water and set aside.

how to make brussels sprouts, bacon and apple galette

On a well-floured surface, roll the dough into a 13-inch round.

Recipe Tip:

It’s important to roll the dough thin enough (you want it about 1/8 inch thick) because if the dough is too thick the tart will open up away from the filling like a flower during baking.

how to make brussels sprouts, bacon and apple galette

Drape the dough round onto your rolling pin and transfer it onto a parchment-lined baking sheet.

how to make brussels sprouts, bacon and apple galette

how to make brussels sprouts, bacon and apple galette

Spread 2 tablespoons Dijon mustard on it.

how to make brussels sprouts, bacon and apple galette

Mix 3 ounces grated asiago cheese into the roasted vegetable mix and spoon it on the dough round, leaving a 2-inch border around the edge.

how to make brussels sprouts, bacon and apple galette

Fold the edge of the tart over onto the filling and pinch together every few inches.
Brush the egg/water mix onto the outside of the crust, then bake the galette until the crust turns golden-brown (30 – 40 minutes).

how to make brussels sprouts, bacon and apple galette

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Related Post:

Love savory things with apple? You might also enjoy this Allspice Apple and Sausage Roast Pan with Croutons and Sage:

allspice apple sausage roast pan with croutons and sage

brussels sprouts bacon and apple galette
Print Recipe
5 from 1 vote

Brussels Sprouts, Bacon and Apple Galette

This savory galette has a buttery and flaky crust and is filled with a roasted Brussels sprouts, apple, bacon and asiago cheese mix. The pie crust itself is flavored with dried sage and a thin layer of Dijon mustard.
Cook Time1 hr 35 mins
Chill Time1 hr
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: American
Keyword: galette
Servings: 2
Calories: 1230kcal

Ingredients:

For the crust:

  • 1 and 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon dried sage
  • 4 tablespoons shortening
  • 4 tablespoons cold, unsalted butter
  • 1/4 cup cold water, more if needed

For the filling:

  • 16 small Brussels sprouts, cut in half
  • 3 slices bacon, cut into 1/2-inch pieces
  • 1 honeycrisp apple, peeled, cored and cut into 1-inch chunks

To put it together:

  • 1 egg
  • 2 tablespoons Dijon mustard
  • 3 ounces asiago cheese, grated

Instructions:

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 disc, wrap tightly in plastic wrap and chill in the fridge for 1 hour.

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 a few times, until the Brussels sprouts are tender and are starting to brown (40 – 45 minutes).

To put it together:

  • Keep the oven running at 400 degrees F.
  • Lightly beat the egg with 1 tablespoon cold water. Set aside.
  • On a well-floured surface, roll the dough into a 13-inch round (about 1/8 inch thickness, that's important because if the dough is too thick it will open up away from the filling like a flower during baking).
  • Transfer the dough round onto a parchment-lined baking sheet. 
  • Spread the Dijon mustard on the dough.
  • 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).
  • Fold the edge over onto the filling and pinch together every few inches.
  • Brush the egg/water mix onto the outside of the crust, then bake the galette until the crust turns golden-brown (30 – 40 minutes).

Nutrition

Calories: 1230kcal

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brussels sprouts bacon apple galette

8 comments

    • 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.

    • 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. :)

  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. :)

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