Caramelized Onion & Brussels Sprout Galette

Caramelized Onion & Brussels Sprout Galette

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From: EatingWell Magazine, November/December 2017

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cups thinly sliced onions
  • ¼ teaspoon kosher salt, divided
  • ¼ teaspoon ground pepper, divided
  • 5 cloves garlic, thinly sliced
  • 12 ounces Brussels sprouts, trimmed and thinly sliced (4 cups)
  • 2 7- to 8-ounce prepared pie crusts, thawed if frozen
  • 1½ cups shredded Gruyère or sharp Cheddar cheese (6 ounces)

Preparation

  • Prep

  • Ready In

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and ⅛ 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.
  2. Heat the remaining 1 tablespoon oil in the pan. Add Brussels sprouts and the remaining ⅛ teaspoon each salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes.
  3. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  4. 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 1½-inch border around the edge. Top the cheese with the onions, then the Brussels sprouts and sprinkle with the remaining ½ cup cheese. Fold the edge of the dough over the filling, pleating as you go.
  5. 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°F for about 40 minutes.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 slice
  • Per serving: 550 calories; 33 g fat(12 g sat); 5 g fiber; 50 g carbohydrates; 15 g protein; 115 mcg folate; 31 mg cholesterol; 7 g sugars; 3 g added sugars; 656 IU vitamin A; 50 mg vitamin C; 344 mg calcium; 3 mg iron; 607 mg sodium; 415 mg potassium
  • Nutrition Bonus: Vitamin C (83% daily value), Calcium (34% dv), Folate (29% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 2½ veg, 1 high-fat protein, 2½ starch

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