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.

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.

Related Post:

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

A cast iron pan with roasted apple, sausage and croutons and a beer in the background.
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.
Cook Time1 hr 35 mins
Chill Time1 hr
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: American
Keyword: roasted vegetable galette
Servings: 2
Calories: 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.

Nutrition

Calories: 1230kcal

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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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