That was what my husband said when I told him my idea for this recipe. “A Brussels Sprout & Grape Galette! Maybe with some walnuts too and a balsamic reduction. And Parmesan cheese!” I thought it was ingenious. I was pretty proud of myself for coming up with the idea, in fact. But my husband’s response?
“Interesting…” never means interesting. It’s not so much the word “interesting,” you see, it’s more that trailing off at the end: “Interestinnnggg.” Interesting is the polite way of saying, “What in Sam Hill are you thinking?” (Yes, Sam Hill. I’m an 80 year old man, didn’t you know?) But Brussels sprouts and grapes actually do go well together. A few months ago, I made a roasted Brussels sprouts and grapes recipe from Whole Living and it was delicious. And, in general, Brussels sprouts tend to go well with sweet flavors that offset their slight bitterness.
So as I write this post, I feel like this Brussels Sprout & Grape Galette is one of those recipes that could be so weird that it’s a massive success, like my Kale & Sweet Potato Quesadillas or it could be so weird that no one reads this post, like my Wild Mushroom & Potato Pizza (in which case, I’m kind of talking to myself right now, huh?).
But if you are reading this, believe me when I tell you: this is good. The crust, which is from Smitten Kitchen, is the first crust I’ve made myself that turned out well–it is flaky, buttery perfection. And the filling is knock-your-socks-off delicious. My husband remained a skeptic up until the moment he tried it and then suddenly “interesting…” turned into, “Wow! You were right.”
I am always right.
- 1 1/4 c. whole wheat pastry or all-purpose flour, chilled in freezer for 30 minutes
- 1/4 tsp. salt
- 8 tbsp. cold unsalted butter, cut into small pieces and chilled in refrigerator for 30 minutes
- 1/4 c. sour cream
- 2 tsp. fresh lemon juice
- 1/4 c. ice water
- 1 egg yolk, beaten with 1 teaspoon water
- 1 tbsp. olive oil
- 1 small red onion, thinly sliced
- 10 oz. Brussels sprouts, trimmed and quartered
- 1/3 c. + 1 tbsp. balsamic vinegar
- 1/3 c. chopped walnuts
- 1 c. red grapes, halved
- salt and pepper to taste
- 3/4 c. Parmesan cheese
- Start by making the crust. Remove flour from freezer and transfer to a large bowl; add salt and whisk together. Place butter pieces in flour (try to do it in an even layer so they don't stick together too much) and use a pastry blender to combine until mixture forms a coarse meal.
- In a small bowl, whisk together sour cream, lemon juice, and ice water. Add wet mixture to flour mixture and mix together using a wooden spoon until large lumps form. Pat into a ball (don't overwork it!) and cover bowl with plastic wrap. Refrigerate for 1 hour.
- While crust is chilling, start the filling. (Ooh, it rhymes!) Heat olive oil in a large skillet over medium heat. Add onions and saute, stirring frequently, for 3 minutes, or until softened. Stir in Brussels sprouts and continue to stir frequently. Cook until just beginning to brown, 7-8 minutes. Remove from heat and stir in 1 tablespoon of vinegar, walnuts, grapes, salt, and pepper. Cool vegetable mixture before adding it to the crust--this is important!
- Now let's get back to the crust. Preheat oven to 400 degrees. Roll out galette dough on a floured surface until it forms a 12-inch round. Carefully transfer to baking sheet. Leaving a 2-inch border on all sides, sprinkle crust with Parmesan cheese and add Brussels sprout mixture on top of cheese. Fold edges of crust over the filling and brush crust with egg yolk mixture. Bake for 30 minutes or until crust is golden brown.
- While galette is baking, make the balsamic reduction. Heat remaining balsamic vinegar in a small saucepan over medium-high heat, whisking constantly, for 8-10 minutes or until it forms a syrup. Drizzle syrup over galette when it's finished baking.