Brussels sprout galette

Total time: 1hr 35m
Preparation Time: 40m

For 4 people


Corinne & Bettina - nom-nom

Nutritional Information

Contains 752 Kcal, 24g Protein, 49g Carbohydrates, 50g Fat


  • Pastry
  • 250 g white flour
  • 0.5 tsp salt
  • 125 g butter, cut into pieces, cold
  • 0.5 dl water, cold
  • 1 tbsp apple vinegar
  • Brussels sprouts
  • 500 g Brussels sprouts, halved
  • 2 tbsp olive oil
  • 1 tsp liquid honey
  • 0.5 tsp salt
  • a little nutmeg
  • a little pepper
  • Filling
  • 60 g Parmesan, grated
  • 100 g dry-cured country bacon, sliced
  • To shape and fill the galettes
  • 1 eggs, beaten

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  • Pastry

    Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and vinegar, then mix quickly to create a soft dough – do not knead. Cover and chill for approx. 30 mins.
  • Brussels sprouts

    Heat the oil in a pan, sauté the Brussels sprouts for approx. 3 mins. Drizzle with the honey, season and leave to cool.
  • Filling

    Set aside 2 tbsp of parmesan, mix the rest of the parmesan and the bacon in with the Brussels sprouts.
  • To shape and fill the galettes

    On a sheet of baking paper, roll the pastry into a circle approx. 3 mm thick. Spread the Brussels sprouts on top, leaving approx. 4 cm free around the edges. Brush the edges with egg, fold halfway in, press down gently, brush the edges with egg once more. Top with the reserved parmesan.
  • To Bake

    Approx. 25 mins. in the centre of an oven preheated to 180°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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