Description
A crispy, elevated way to enjoy Brussels sprouts.
Ingredients
Scale
For the balsamic red onions:
- 1 to 2 tbsp olive oil
- 2 medium or 1 extra-large red onion
- Pinch pf red pepper flakes
- ½ tsp salt
- ¼ cup balsamic vinegar
For the galette:
- 2 cups shredded Brussels sprouts
- 1 ½ to 2 tsp olive oil
- Salt and freshly ground black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Meadow Delight cheese
- ¼ cup grated parmesan cheese
- 1 package pie crust mix, prepared by package instructions
Instructions
- Preheat oven to 375 degrees.
- Prepare the Brussels sprouts by slicing them thinly on a mandolin. Drizzle the sprouts with 1 ½ teaspoons olive oil and toss well. Rub the oil into the sprout leaves so they’re all lightly coated in oil. Toss with a sprinkle of salt and pepper and set aside.
- To prepare the red onions, slice them thinly on a mandolin.
- Warm 1 tbsp olive oil in a large skillet over medium heat. Add the onions, a pinch of red pepper flakes and a dash of salt. Toss to combine.
- Cover and cook, stirring occasionally, for 10 minutes, or until the onions are nice and soft.
- Pour in the balsamic vinegar and stir to combine. Continue cooking, uncovered, for a few more minutes, until the balsamic vinegar has condensed and mostly absorbed into the onions. Remove from heat and set aside to cool.
- Prepare the pie dough as directed and roll out into a 1/4” thick round. Place the dough on a parchment lined baking sheet.
- Top the dough with an even layer of red onions, followed by the shredded cheese. Sprinkle the Brussels on top, then finish with a sprinkling of Parmesan cheese, leaving 2 inches of pie crust around the edges. Once all your toppings are on, fold the pie crust edge up around the toppings.
- Bake for 20-30 minutes until the pie dough is golden brown and the Brussels sprouts start to get brown and crispy. Serve warm.