Prep Time:40 minsAdditional Time:35 minsTotal Time:1 hr 15 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:35 minsTotal Time:1 hr 15 minsServings:6Yield:6 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided4cupsthinly sliced onions¼teaspoonkosher salt, divided¼teaspoonground pepper, divided5clovesgarlic, thinly sliced12ouncesBrussels sprouts, trimmed and thinly sliced (4 cups)2 7- to 8-ounce prepared pie crusts, thawed if frozen1 ½cupsshredded Gruyère or sharp Cheddar cheese (6 ounces)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
4cupsthinly sliced onions
¼teaspoonkosher salt, divided
¼teaspoonground pepper, divided
5clovesgarlic, thinly sliced
12ouncesBrussels sprouts, trimmed and thinly sliced (4 cups)
2 7- to 8-ounce prepared pie crusts, thawed if frozen
1 ½cupsshredded Gruyère or sharp Cheddar cheese (6 ounces)
DirectionsHeat 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.TipsTo 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 paperOriginally appeared: EatingWell Magazine, November/December 2017
Directions
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.TipsTo 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
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.
Tips
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
Originally appeared: EatingWell Magazine, November/December 2017
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Nutrition Facts(per serving)550Calories33gFat50gCarbs15gProtein
Nutrition Facts(per serving)
- 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.
