Caramelized Onion & Brussels Sprout Galette


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.

Prep Time:
40 mins
Additional Time:
35 mins
Total Time:
1 hrs 15 mins
6 servings


  • 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

  • 1 ½ cups shredded Gruyère or sharp Cheddar cheese (6 ounces)


  1. 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.

  2. 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.

  3. Preheat oven to 400 degrees 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 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.

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

    Caramelized Onions and Brussels Galette


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 (per serving)

550 Calories
33g Fat
50g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 550
% Daily Value *
Total Carbohydrate 50g 18%
Dietary Fiber 5g 19%
Total Sugars 7g
Added Sugars 3g 6%
Protein 15g 31%
Total Fat 33g 42%
Saturated Fat 12g 61%
Cholesterol 31mg 10%
Vitamin A 656IU 13%
Vitamin C 50mg 55%
Folate 116mcg 29%
Sodium 608mg 26%
Calcium 344mg 26%
Iron 3mg 16%
Magnesium 41mg 10%
Potassium 415mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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