Caramelised Onion & Brussels Sprout Galette

 

MY FIRST GALETTE AND OH LORD IT WAS NOTHING SHORT OF PERFECT!

Ok so my vegan/personal tweaks to this recipe:

- Put a little Dijon at the base, then grated cheese (Bio shreds for me), then caramelised onions

- Make a batch of Hurry Up Alfredo, but only use half the amount of soy milk so it's a thicker sauce

- Once the brussels sprouts are cooked, mix the cheese sauce in with them before adding the mixture to the onions and cheese on the pastry.

- Fold pastry up and dust with salt and parmesan.  I added more grated cheese to the top too but it was super rich and I'm not sure it was needed.

- Cooked at 190 for about 40 minutes, turning halfway (personal oven negotiation).

*chef's kiss*

via: http://www.eatingwell.com/recipe/260984/caramelized-onion-brussels-sprout-galette/

Ingredients

Ingredient Checklist

• 2 tablespoons extra-virgin olive oil, divided
• 4 cups thinly sliced onions
• ¼ teaspoon kosher salt, divided
• ¼ teaspoon ground pepper, divided
• 5 cloves garlic, thinly sliced
• 12 ounces Brussels sprouts, trimmed and thinly sliced (4 cups)
• 1 (14 ounce) package 2 7- to 8-ounce prepared pie crusts, thawed if frozen
• 1 ½ cups shredded Gruyère or sharp Cheddar cheese (6 ounces)

Directions

Instructions Checklist

• Step 1

  Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until the onions are tender and browned, 15 to 20 minutes. Add water, 1 tablespoon at a time, if they start to burn. Add garlic and cook, stirring, for 1 minute more. Transfer to a large bowl.

• Step 2

  Heat the remaining 1 tablespoon oil in the pan. Add Brussels sprouts and the remaining 1/8 teaspoon each salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes.

• Step 3

  Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

• Step 4

  Stack pie crusts on top of each other so you have a double-thick crust. Roll out on a lightly floured surface into a 13- to 14-inch circle. Transfer to the prepared baking sheet. Sprinkle 1 cup cheese in the center, leaving a 1 1/2-inch border around the edge. Top the cheese with the onions, then the Brussels sprouts and sprinkle with the remaining 1/2 cup cheese. Fold the edge of the dough over the filling, pleating as you go.

• Step 5

  Bake the galette until the crust is lightly browned, 30 to 35 minutes. Let cool for 10 minutes before serving.