Brussels Sprout and Sweet Potato Galette

This savory galette is loaded with sweet potatoes and brussels sprouts, and tossed with balsamic and brown sugar, making a caramel coated filling with a crunchy, cheesy crust!

Brussels Sprout and Sweet Potato Galette | Fabtastic Eats I feel like everywhere I look, I’m seeing people do 30 day (or such) re-organizing or clutter-free challenge. Even though we’ve moved twice in the last year, it’s mind blowing how quickly items just collect, or build up. We’ve only been in our current house since August, and I’m feeling like I should jump on the 30 day clutter free train.

Brussels Sprout and Sweet Potato Galette | Fabtastic Eats In fact, I think I’m going to start next week. I plan on going through and figuring out what I need to organize, and the best way to go about doing it, then I’m making a trip to IKEA this weekend to get all the supplies, because lets be real, when it comes to organization, IKEA is the bomb. They’re stuff can make anyone look clean and organized. I like it.

Brussels Sprout and Sweet Potato Galette | Fabtastic Eats Then Ill tackle one room or one task a day. This should be really fun. I’m actually slightly looking forward to it. I need to clean out and start fresh. When I told my husband I was doing a 30 day household cleanse, he asked me if I plan on doing a 30 day diet cleanse too. hmph. clearly, I need to clean up my diet a bit after the holidays. (as I sit here with a beer in hand….) shh.

Brussels Sprout and Sweet Potato Galette | Fabtastic Eats So what does all that have to do with this galette? nada. But it doesn’t matter. After all the sweets the last month, I’m all about anything savory. I made this with that intention, and then unintentionally, made it a pretty healthy dish. really, I didn’t even mean too.

The crust is made with half whole wheat flour and ground up almonds, the filling is loaded with fresh brussels sprouts and sweet potatoes, and a small amount of cheese is sprinkled on top, you know, for good measure. & saltiness.

Brussels Sprout and Sweet Potato Galette | Fabtastic Eats This is easy and flavorful, and makes a great appetizer or dinner! Enjoy!

Brussels and Sweet Potato Galette

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 1 large galette

This savory galette is loaded with sweet potatoes and brussels sprouts, and tossed with balsamic and brown sugar, making a caramel coated filling with a crunchy, cheesy crust!

Ingredients

    Crust
  • 1/2 cup almonds
  • 2 cups flour (1 cup all-purpose & 1 cup white whole wheat)
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 TB fresh thyme
  • 1/2 cup cold butter, cubed
  • 6-8 TB iced water
  • 1 egg, beaten
  • Filling
  • 1 TB olive oil
  • 1/2 yellow onion, diced (1/4 c.)
  • 1 pound sweet potato, cubed small
  • 1 pound brussels sprouts, trimmed and sliced thin
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 cup balsamic vinegar
  • 2 TB brown sugar
  • 1 cup white cheddar cheese

Directions

  1. In the bowl of a food processor, pulse the almonds until they resemble powder. Add in the flour, parmesan, salt, and thyme to mix.
  2. Cut in the butter, one cube at a time while continuously pulsing, until it's a course crumb.
  3. Add the water in 1TB at a time until the dough comes together. Wrap in plastic wrap and chill in the fridge for 20-30 minutes while you make the filling.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for 2-3 minutes before stirring in the sweet potatoes. Saute until the begin to soften, about 5-6 minutes, then add the shredded brussels sprouts and garlic. Stir to combine and cook until the sweet potatoes are fork tender and the brussels have begin to brown.
  5. Stir in the salt, balsamic, and brown sugar until the vinegar evaporates. Remove from heat and set aside.
  6. Preheat oven to 325 degrees.
  7. Lightly flour a clean surface and roll out pie crust to about 14" or 1/4" thick.
  8. Transfer the dough to a parchment lined baking sheet. Pour the filling into the middle, leaving a 2-inch border along the crust.
  9. Fold the edges up and over the filling and brush well with egg wash. Sprinkle the top with cheddar cheese, and pop in the oven. Bake for 45-50 minutes until the crust is cooked through and golden brown. Remove, slice, and enjoy!

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