Savory Apple Galette With Pancetta And Brussels Spr

Name: Savory Apple Galette With Pancetta And Brussels Sprout Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all purpose flour plus extra for dusting; 1 tablespoon granulated sugar; 1/2 teaspoon kosher salt; 1 tablespoon thyme leaves chopped; 9 tablespoons unsalted butter cold, diced; 1 large egg; 1 teaspoon heavy cream; 1 1/2 tablespoons apple cider vinegar; 1/2 teaspoon dijon mustard; 1 tablespoon olive oil; 1/4 teaspoon kosher salt; 1 cup gruyere cheese shredded; 2 green apples medium-sized, peeled, cored and sliced; 2 gala apples medium-sized, peeled, cored and sliced; 1 tablespoon heavy cream; 4 ounces pancetta diced; 1 pound brussels sprouts trimmed; 2 cups apple cider fresh; 1/2 teaspoon ground cardamom; 2 teaspoons fresh lemon juice

Servings: persons

1 1/4 cups all purpose flour plus extra for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 tablespoon thyme leaves chopped
9 tablespoons unsalted butter cold, diced
1 large egg
1 teaspoon heavy cream
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon dijon mustard
1 tablespoon olive oil
1/4 teaspoon kosher salt
1 cup gruyere cheese shredded
2 green apples medium-sized, peeled, cored and sliced
2 gala apples medium-sized, peeled, cored and sliced
1 tablespoon heavy cream
4 ounces pancetta diced
1 pound brussels sprouts trimmed
2 cups apple cider fresh
1/2 teaspoon ground cardamom
2 teaspoons fresh lemon juice

1
To make crust, combine flour, sugar, salt and thyme leaves in a food processor and pulse until blended. Add the butter and pulse 5 times. Next, add the egg and heavy cream, pulsing until dough begins to form. Remove dough from food processor and form into a ball. Lightly flatten dough, and wrap in plastic wrap. Refrigerate for at least 30 minutes. Dough can be made up to 1 day in advance.
2
Preheat oven to 375 degrees. In a small bowl, mix together cider vinegar and mustard. Slowly whisk in olive oil until incorporated. Season with salt and set aside.
3
Remove dough from refrigerator and allow to come to room temperature. Lightly dust a large sheet of parchment paper with flour. Place the dough on the surface and roll it out to a circle approximately 12 inches in diameter and 1/8 inch thick. Transfer dough to rimmed baking sheet. Starting 2 inches in from the edge, top the dough with Gruyere. Place apple slices in a circular pattern on top of cheese until you have reached the center. Fold the outer edges over the apples around the entire outside of galette. Lightly brush edges with heavy cream and bake for 30 minutes; remove from oven.
4
Using a small paring knife, halve Brussels sprouts and remove cores. Set aside cores for another use and separate leaves. Bring 4 quarts of salted water to a boil. Cook Brussels sprout leaves for 1 minute; remove to a bowl of ice water to stop cooking. In a small skillet, cook pancetta until lightly crispy and drain excess fat.
5
Gently toss drained Brussels sprout leaves and pancetta with reserved apple vinaigrette and cover apples with mixture. Continue baking galette for an additional 30 minutes. Remove from oven and keep warm.
6
To make glaze, add cider and ground cardamom to medium-sized saucepan. Bring mixture to a boil and continue cooking 12-15 minutes, reducing until thick and measuring 1/4 cup. Remove from heat and stir in lemon juice.
7
To serve Savory Galette, cut into wedges and drizzle with glaze.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/4 cups all purpose flour plus extra for dusting, 1 tablespoon granulated sugar, 1/2 teaspoon kosher salt, 1 tablespoon thyme leaves chopped, and more.

Yes, Savory Apple Galette With Pancetta And Brussels Sprout Leaves falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Savory Apple Galette With Pancetta And Brussels Sprout Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions