1Honeycrisp apple,peeled, cored and cut into 1-inch chunks
To put it together:
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, then bake the galette until the crust turns golden-brown (30 – 40 minutes).
*If you don't have fresh sage on hand, you can substitute dried sage (use a little less than ½ teaspoon if you're using dried).** The dough needs to be that thin to fold over easily. If it is much thicker than that it will not stay folded and open up away from the filling like a flower during baking.
Roasted Vegetable Galette with Brussels Sprouts, Bacon and Apple https://thespicetrain.com/brussels-sprouts-bacon-and-apple-galette/