Brussels Sprouts, Bacon and Apple Galette

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This savory roasted vegetable galette has a buttery and flaky crust and is filled with a roasted Brussels sprouts, bacon, apple and asiago cheese filling. A thin layer of Dijon mustard on the inside of the sage-flavored crust intensifies the flavors.

A partially cut, freshly baked Brussels sprouts, bacon and apple galette on parchment paper on a rustic wood surface.

This post was originally published on Sept. 24, 2015.

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

How to make the galette step by step:

For the crust:

All ingredients needed to make a savory galette or tart crust flavored with sage.

Step 1. Start by whisking together 1 and 1/3 cup all-purpose flour, 1/2 teaspoon salt and 1 teaspoon finely chopped fresh sage* in a bowl.

*RECIPE NOTE: If fresh sage is not available, you can substitute dried sage (use the same amount).

Dry ingredients for a savory tart or galette crust being whisked together in a mixing bowl.

Step 2. Add 4 tablespoons shortening and 4 tablespoons cold, unsalted butter.

Dry ingredients, butter and vegetable shortening for a savory tart or galette crust in a mixing bowl.

Step 3. Using a pastry cutter, cut in the fat into the flour until you have the consistency of a meal.

A small mixing bowl with a pastry cutter and a crumbly tart dough.

Step 4. 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.)

A ball of tart dough in a glass bowl on a marble kitchen counter.

Step 5. Form the dough into a disk, wrap it tightly in plastic wrap and chill in the fridge for 1 hour.

REICPE NOTE: You can make the dough up to two days ahead and just keep it refrigerated.

A disk of tart dough wrapped in plastic wrap.

For the filling:

All ingredients needed to make the filling for a savory Brussels sprouts, bacon and apple tart or galette.

Step 6. Heat the oven to 400 degrees F.

Cut 16 Brussels sprouts in half, cut 3 slices bacon into 1/2-inch pieces, peel and core 1 honeycrisp apple and cut it into 1-inch chunks.

Add the Brussels sprouts, the bacon and the apple chunks to a baking pan or cast iron pan.

Transfer the mix to the oven and roast, uncovered, until the Brussels sprouts are tender and are starting to brown (40 – 45 minutes). Stir the mix around halfway through.

A cast iron pan with Brussels sprouts, apple and bacon on a marble kitchen counter.

Step 7. 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.

A tart dough round being rolled out with a rolling pin on a floured, marble surface.

Step 8. Drape the dough round over your rolling pin.

A tart dough round draped over a rolling pin on a floured, marble surface.

Step 9. Transfer the dough on the rolling pin onto a parchment-lined baking sheet.

A tart dough round draped over a rolling pin on a parchment paper-lined baking sheet.

Step 10. Spread 2 tablespoons Dijon mustard mustard into the center of the dough round, leaving a 2-inch border.

Dijon mustard being spread onto a tart dough round.

Step 11. Mix 3 ounces Asiago cheese into the roasted vegetable mix and spoon the filling on the dough round, leaving a 2-inch border around the edge.

A tart dough round with a Brussels sprouts, bacon and apple filling in the center.

Step 12. Fold the edge of the tart over onto the filling and pinch together every few inches.

A raw galette on a parchment paper-lined baking sheet.

Step 13. Lightly mix 1 egg with 1 tablespoon cold water and brush onto the outside of the crust. Bake the galette until the crust turns golden-brown (30 – 40 minutes).

Egg wash being brushed onto a galette.

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

A partially cut, freshly baked Brussels sprouts, bacon and apple galette on parchment paper on a rustic wood surface.
Print Recipe
5 from 2 votes

Brussels Sprouts, Bacon and Apple Galette

This savory roasted vegetable galette has a buttery and flaky crust and is filled with a roasted Brussels sprouts, bacon, apple and asiago cheese filling. A thin layer of Dijon mustard on the inside of the sage-flavored crust intensifies the flavors.
Prep Time1 hr 15 mins
Cook Time1 hr 25 mins
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: French
Keyword: roasted vegetable galette
Servings: 2
Calories (estimated): 1230kcal

Ingredients:

For the crust:

  • 1 and 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon finely chopper fresh 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 disk, 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, leaving a 2-inch border.
  • 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).

Notes:

*If you don’t have fresh sage on hand, you can substitute dried sage (use the same amount).
**You can make the dough up to two days ahead and just keep it refrigerated.

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A partially cut, freshly baked Brussels sprouts, bacon and apple galette on parchment paper on a rustic wood surface.

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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