Brussel Sprout and Grape Galette
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Calories
417 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
American
Brussel Sprout and Grape Galette
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This rustic galette is filled with roasted brussel sprouts, grapes, walnuts and Parmesan cheese, all drizzled with a balsamic reduction.
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Ingredients
Crust:
- 1 ¼ cup whole wheat pastry or all-purpose flour chilled in freezer for 30 minutes
- ¼ tsp salt
- 8 tbsp cold unsalted butter cut into small pieces and chilled in refrigerator for 30 minutes
- ¼ cup sour cream
- 2 tsp fresh lemon juice
- ¼ cup ice water
- 1 egg yolk beaten with 1 tsp water
Filling:
- 1 tbsp olive oil
- 1 small red onion thinly sliced
- 10 oz Brussel sprouts trimmed and quartered
- ⅓ cup + 1 tbsp balsamic vinegar
- ⅓ cup chopped walnuts
- 1 cup red grapes halved
- salt and pepper to taste
- ¾ cup Parmesan Cheese
Instructions
- Start by making the crust. Remove flour from freezer and transfer to a large bowl; add salt and whisk together. Place butter pieces in flour (try to do it in an even layer so they don't stick together too much) and use a pastry blender to combine until mixture forms a coarse meal.
- In a small bowl, whisk together sour cream, lemon juice, and ice water. Add wet mixture to flour mixture and mix together using a wooden spoon until large lumps form. Pat into a ball (don't overwork it!) and cover bowl with plastic wrap. Refrigerate for 1 hour.
- While crust is chilling, start the filling. (Ooh, it rhymes!) Heat olive oil in a large skillet over medium heat. Add onions and sauté, stirring frequently, for 3 minutes, or until softened. Stir in brussel sprouts and continue to stir frequently. Cook until just beginning to brown, 7–8 minutes. Remove from heat and stir in 1 tablespoon of vinegar, walnuts, grapes, salt, and pepper. Cool vegetable mixture before adding it to the crust—this is important!
- Now let's get back to the crust. Preheat oven to 400°F. Roll out galette dough on a floured surface until it forms a 12-inch round. Carefully transfer to baking sheet. Leaving a 2-inch border on all sides, sprinkle crust with Parmesan cheese and add brussel sprout mixture on top of cheese. Fold edges of crust over the filling and brush crust with egg yolk mixture. Bake for 30 minutes or until crust is golden brown.
- While galette is baking, make the balsamic reduction. Heat remaining balsamic vinegar in a small saucepan over medium-high heat, whisking constantly, for 8–10 minutes or until it forms a syrup. Drizzle syrup over galette when it's finished baking.
Nutrition Information
Show Details
Serving
1slice (⅙ of galette)
Calories
417kcal
(21%)
Carbohydrates
33g
(11%)
Protein
12g
(24%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
326mg
(14%)
Potassium
428mg
(12%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1044IU
(21%)
Vitamin C
43mg
(48%)
Calcium
213mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1slice (⅙ of galette) | |
| Calories | 417kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 326mg | 14% |
| Potassium | 428mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 43mg | 48% |
| Calcium | 213mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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