Serve this vegetarian tart recipe as a main dish or in thinner slices for an appetizer or side dish. Since you'll be pleating the dough to create a rustic look, buy ready-to-roll pie crusts rather than prepared pie shells--you'll find them in the dairy section of your market with other ready-to-bake items or near the frozen desserts.

David Bonom
Source: EatingWell Magazine, November/December 2017


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until the onions are tender and browned, 15 to 20 minutes. Add water, 1 tablespoon at a time, if they start to burn. Add garlic and cook, stirring, for 1 minute more. Transfer to a large bowl.

  • Heat the remaining 1 tablespoon oil in the pan. Add Brussels sprouts and the remaining 1/8 teaspoon each salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes.

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

  • Stack pie crusts on top of each other so you have a double-thick crust. Roll out on a lightly floured surface into a 13- to 14-inch circle. Transfer to the prepared baking sheet. Sprinkle 1 cup cheese in the center, leaving a 1 1/2-inch border around the edge. Top the cheese with the onions, then the Brussels sprouts and sprinkle with the remaining 1/2 cup cheese. Fold the edge of the dough over the filling, pleating as you go.

  • Bake the galette until the crust is lightly browned, 30 to 35 minutes. Let cool for 10 minutes before serving.


To make ahead: Prepare through Step 2 and refrigerate onions and Brussels sprouts for up to 1 day. Assemble and bake galette (Steps 3-5) and refrigerate for up to 1 day; reheat at 350 degrees F for about 40 minutes.

Equipment: Parchment paper

Nutrition Facts

550.4 calories; protein 15.4g 31% DV; carbohydrates 49.6g 16% DV; exchange other carbs 3.5; dietary fiber 5.4g 22% DV; sugars 7.2g; fat 33g 51% DV; saturated fat 12.2g 61% DV; cholesterol 31.2mg 10% DV; vitamin a iu 655.7IU 13% DV; vitamin c 49.6mg 83% DV; folate 115.5mcg 29% DV; calcium 343.8mg 34% DV; iron 2.8mg 16% DV; magnesium 41.3mg 15% DV; potassium 415.2mg 12% DV; sodium 607.5mg 24% DV; added sugar 3g.