Recipe | Brussels Sprout & 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 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?


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 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?).

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.

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Brussels Sprout & Grape Galette

Prep Time

1 hour

Cook Time

40 minutes

Total Time

1 hour 40 minutes


6 servings



  • 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


  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 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!
  4. 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.
  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.


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!

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?

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!

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.

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.

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!

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. 🙂

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!

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!

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!

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.

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 🙂

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