Ever looking for a unique Superbowl dish idea? This galette fits the bill nicely; it’s seasonal, sweet, savory, and delicious! The sugary apples paired with the bacon add perfect flavor to the Brussels sprouts… and with olive oil instead of butter in the dough, you’re doing your heart a favor!
For the dough:
1 ¼ cups flour
6-7 teaspoons Mission Extra Virgin Olive Oil
¼ cup sour cream
1 lemon, juiced
pinch of salt
For the filling:
2-3 tablespoons Organic Tuscan Blend
1 medium onion, diced
4-5 cloves garlic, chopped
1 large apple, cubed
¼ cup dry white wine
1 ½ cups Brussels sprouts, thinly sliced
8 strips of bacon, cooked, crisp, and crumbled
½ tablespoon sage, chopped
½ tablespoon thyme, chopped
salt and pepper to taste
4 ounces of goat cheese for assembly
For the galette dough: Mix together flour and olive oil in a medium bowl; cut oil into flour with a fork or fingers until mixture resembles coarse crumbs. Mix in sour cream, lemon juice, and a pinch of salt. Mixture will be thick and moist. Form into a ball and wrap in cellophane; refrigerate 1 hour before rolling out to use.
For the filling: Sauté onion in olive oil over medium heat for about a minute. Add garlic and sauté until fragrant. Add apple cubes and sauté about 10 minutes until browned and soft. Add white wine and Brussels sprouts, sauté for about 5-7 minutes until sprouts start to wilt. Stir in crumbled bacon, sage, thyme, salt, and pepper.
To assemble: Roll out prepared galette dough. Place prepared filling in the middle of dough (use less filling than you think you should, or else it will overflow as it bakes!). Before you fold the outer edges of the dough over the filling, sprinkle crumbled goat cheese throughout. Fold dough over and bake at 350°F for 30-40 minutes, until the crust is golden brown.