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Brussel Sprout and Grape Galette

Brussels Sprout and Grape Galette Slice

Brussels Sprout & Grape Galette
There are some things you shouldn’t say to a cook. You know what one of those things is?


That was what my husband said when I told him my idea for this recipe. “A Brussel Sprout and 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?


Brussels Sprout & Grape Galette Ingredients
“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 brussel sprouts and grapes actually do go well together. A few months ago, I made a roasted brussel sprouts and grapes recipe from Whole Living and it was delicious. And, in general, brussel sprouts tend to go well with sweet flavors that offset their slight bitterness.

So as I write this post, I feel like this Brussel 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?).

Brussels Sprout & Grape Galette Slice
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.


Brussel Sprout and Grape Galette

Brussels Sprouts & Grape Galette [half]

A rustic galette filled with brussel sprouts, grapes, walnuts and Parmesan cheese, drizzled with a balsamic reduction. Adapted from Smitten Kitchen’s Zucchini & Ricotta Galette and Whole Living’s Roasted Brussel Sprouts with Grapes & Walnuts.

  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x



  • 1 1/4 cup 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 cup sour cream
  • 2 tsp fresh lemon juice
  • 1/4 cup ice water
  • 1 egg yolk, beaten with 1 tsp water


  • 1 tbsp olive oil
  • 1 small red onion, thinly sliced
  • 10 oz brussel sprouts, trimmed and quartered
  • 1/3 cup + 1 tbsp balsamic vinegar
  • 1/3 cup chopped walnuts
  • 1 cup red grapes, halved
  • salt and pepper, to taste
  • 3/4 cup Parmesan cheese


  1. 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.
  2. 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.
  3. While crust is chilling, start the filling. (Ooh, it rhymes!) Heat olive oil in a large skillet over medium heat. Add onions and sauté, stirring frequently, for 3 minutes, or until softened. Stir in brussel 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!
  4. Now let’s get back to the crust. Preheat oven to 400°F. 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 brussel 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.
  5. 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.


  • Serving Size: 1 slice (1/6 of galette)

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  • Reply
    The Mrs @ Success Along the Weigh
    April 26, 2012 at 7:58 am

    You have me intrigued my friend! I’m going to take your word for it and go for it when I get dough ambitious.

    Another word you never say to a cook….”fine.” “No, it’s fine.” Then I usual snarl, “yeah THAT’S what I was striving for…FIIIIIIIIIIIIIIIINE!” HA!

    • Reply
      April 26, 2012 at 6:34 pm

      I hate working with dough so much, but this one was worth it. It’s a little bit fussy, but it’s the first crust I made that was actually edible–I guess I usually overwork it! And yeah, fine never really means fine, does it?

  • Reply
    Adrienne @ How to Ice a Cake
    April 26, 2012 at 8:46 am

    My dad made roasted Brussels Sprouts and grapes for Easter and it was delicious! I absolutely love galettes so this recipe sounds like it belongs in my kitchen. It seems like every time I cook something my roommate gives me the “interesting” treatment. You’d think by now she’d learn to trust me!

    • Reply
      April 26, 2012 at 6:32 pm

      My husband does it all the time too! After I got that reaction on this recipe, I really started to doubt myself, but this was so good. Haters can hate. 🙂

  • Reply
    Liz @ A Nut in a Nutshell
    April 26, 2012 at 10:30 am

    It’s really beautiful and I kinda agree with him. It’s interesting!

    • Reply
      April 26, 2012 at 6:30 pm

      It tastes as good as it looks, I swear!

  • Reply
    Carol @ Always Thyme to Cook
    April 26, 2012 at 11:25 am

    That was my first thought when I saw Brussels sprouts paired with grapes! It is an interesting combo and I don’t knock it til I’ve tried it, and it looks delicious!

  • Reply
    Aylin @ Glow Kitchen
    April 26, 2012 at 4:33 pm

    Love how we both made roasted grapes today! I was actually considering using Brussels sprouts but couldn’t find any at my local grocer. Love the pizza style of this. Looks so delicious and gourmet!

    • Reply
      April 26, 2012 at 6:28 pm

      Roasted grapes are so good–I need to come up with some other ways to use them too! Usually I just pair them with Brussels sprouts…

  • Reply
    Kelly @ Texas Type A Mom
    April 27, 2012 at 12:12 am

    My mom used to feed me brussel sprouts as a child and I didn’t like them. Now I’m too scared that I’m going to dislike them to ever try them again. But….this looks beautiful and does sound interesting enough to make me reconsider.

    • Reply
      April 29, 2012 at 8:46 am

      Try roasting them! The flavor is totally different–they still have a slight bitterness, but it’s not as pronounced as when you steam them.

  • Reply
    Matt @ FaveHealthyRecipes
    April 27, 2012 at 9:40 am

    I’m a little ashamed to admit it, but my first reaction here was “interesting as well. I’ve never cooked with grapes before, but this looks too good. Plus I love Brussels sprouts so I will definitely have to save this recipe for later.

    • Reply
      April 29, 2012 at 8:44 am

      Ha! I saw people pinning it on Pinterest and saying that it was interesting too. As long as they mean it in a good way! 😉

  • Reply
    [email protected] of Sugar Free
    April 27, 2012 at 10:47 am

    This looks so good! I agree, it is a brilliant idea. Love the balsamic with brussel sprouts (i do this all the time when I roast them). I bet the grapes add a burst of sweetness.

    • Reply
      April 29, 2012 at 8:43 am

      Thank you! I love anything sweet with my Brussels sprouts and grapes are one of my favorite things to pair them with. 🙂

  • Reply
    Stephanie @ henry happened
    April 27, 2012 at 1:13 pm

    Once again I learned something new – I’ve never heard of a galette but that crust looks darn good. Mark says “interesting” to me all the time about my jewelry creations – I just tune him out. 🙂 I say weird is good!

    • Reply
      April 29, 2012 at 8:39 am

      Ooh, I love galettes–they’re kind of like pies, but instead of making them in a pan, you put them on a baking sheet and fold the crust over on the edges. They’re good with apples too!

  • Reply
    April 28, 2012 at 12:08 am

    This looks beautiful! Brussels Sprouts are one of my favorite veggies (but only if prepared right! otherwise, ew. haha). This is an interesting–in a good way–idea 🙂

    • Reply
      April 29, 2012 at 8:26 am

      Brussels sprouts are one of my favorite veggies too, but I agree with you, when they’re not done right, they are FOUL. I’m so glad I decided to give them another chance a few years ago–I didn’t know what I was missing. 🙂

  • Reply
    April 28, 2012 at 8:18 pm

    You know, I’ve never eaten a brussels sprout? I think I was programmed by kids in ’80s movies and cartoons to think they’re gross. I’m told they taste like cabbage, and I even like cabbage. And I’ve wanted to try roasted grapes forever. And I’ll admit it: I raised my eyebrows when I read brussels sprouts and grapes! But I want a slice, it looks so good!

    • Reply
      April 29, 2012 at 8:23 am

      They are gross if you don’t make them correctly. But if you saute them or roast them, they are delicious! And I especially like them with sweet flavors–one of my favorite Brussels sprout recipes involves roasting them and then tossing them with a tablespoon of maple syrup. So good!

  • Reply
    April 29, 2012 at 12:36 pm

    I think if you told me what you were making, I would have said “wow, that sounds amazing!” I’ve tried the brussels sprouts-grape combination, so I can vouch that it’s delicious – I can imagine they would make a great filling for a galette!

    • Reply
      April 30, 2012 at 8:15 am

      I thought it sounded amazing too! But I guess some people, like my husband, need to taste it first to be convinced. 🙂

  • Reply
    Maureen @ Wisconsin Mommy
    April 30, 2012 at 11:49 am

    After a lifetime of really disliking brussel sprouts, I recently discovered roasting them and love them!

    • Reply
      May 1, 2012 at 3:16 pm

      They are so much better roasted–completely different!

  • Reply
    June 3, 2012 at 11:58 pm

    I’m not a chef, or a foodie, or even a particularly good cook. I’m an artist, and you might find it “Interestinnnggg.” to know that I followed a photo of your Galette from a totally unrelated Google search to your post. I find your Rustic Galette not rustic at all, but sublimely beautiful and very romantic. I’m inspired by its color and texture, which is very much like a watercolor on handmade paper. I may have to disregard my lack of skill in the kitchen (and my mixed feelings about brussel sprouts) to cook this work of art myself. Voila! A chef is born… Thanks.

    • Reply
      June 4, 2012 at 8:13 pm

      Wow, thank you for the kind words! And if you make it and don’t like it, well, at least it looks nice, right? 🙂

  • Reply
    Emily :
    January 14, 2013 at 4:17 pm

    My husband and I were curious (but skeptical) about this dish but I have to say we both ended up LOVING it! I will definitely be making it again and I’ve featured it in my most recent meal plan on my blog. Thank you!

    • Reply
      January 15, 2013 at 11:21 am

      Ha! That’s how my husband felt about it, but it managed to win him over. I’m glad it won you over too! 🙂

  • Reply
    December 6, 2017 at 11:47 am

    This looks like such a strange recipe but saved to try during the holidays. We never eat brussel sprouts but the pie crust might just get the kids to try it 🙂

    • Reply
      Katie Trant
      December 6, 2017 at 2:33 pm

      Pie crusts can make just about anything seem fun, right???

  • Reply
    January 14, 2018 at 9:50 pm

    It’s really sounds interesting to me,bu I think the idea is perfect. I’m going to to give a try to it. Thanks you, Katie 🙂

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