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Brussels sprout galette
40 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 752
  • Fat about 50g
  • Carbohydrates about 49g
  • Protein about 24g
This is needed
This is needed for 4 people
  • 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
  • 60 g Parmesan, grated
  • 100 g dry-cured country bacon, sliced
To shape and fill the galettes
  • 1 eggs, beaten
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And that's how it's done
And that's how it's done
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.
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.