Autumn and winter are the seasons for everything cabbage, right?! Cabbage is a typical winter veggie, because that’s what we can grow in the colder regions. Well – these days you don’t have to limit yourself to cabbage and potatoes in winter, because pretty much everything else is also available in supermarkets all year round. So different from what our (great) grandparents experienced. Back then, cabbage was king! Even though not everyone’s a big fan, you can do a lot of delicious dishes and bakes with cabbage. For example, this simple Galette with Brussels Sprouts, Ricotta & Blue Cheese – so good! We love it, and it’s the perfect treat on a cold and rainy day! Really – extremely delicious!
I know, that Brussels sprouts have a lot of enemies. I probably won’t make many friends with this recipe either… but I love the galette! Great flavors! I guess I am a Brussels sprouts fanboy. ;) I also love blue cheese – something people also detest a lot. Saying that… I’m not sure anymore, if I should publish this recipe here. Seems not many gonna want to try this galette. Well… a few will appreciate the combination, I hope. ;P
Well. If you hate Brussels sprouts, you are in the wrong place anyway. How did you end up here? A Google search gone wrong? A friend that wanted to trick you? Well… it doesn’t matter. Brussels sprouts haters be gone! But that’s okay – that means more for the rest of us! Right?! After all, not everyone can have good taste. ;P
All joking aside. If you like Brussels sprouts, you will definitely like this galette. The small Brussels sprouts are being roasted up front to add more flavor to the galette – something I certainly recommend doing. The blue cheese adds a different kind of flavor to the galette, which I appreciate a lot. If you are not a fan, just leave it out or replace it with a cheese you like. That would probably be the best alternative, because a little melted cheese never hurts. Ricotta alone just doesn’t do the trick. ;)
The galette as shown in the pictures is supposed to feed 4-6 people. Not to fill you all up, but as a small starter or a course in between, for example. If you want to serve the galette as a main course with something on the side (e.g. a small salad), you will get three servings max. out of the galette, so everyone has a sufficient portion on their plate.
Well, besides that, there is really not much more to tell about this galette. It’s easy to prepare. The time the dough needs to chill is a bit long, I have to admit, but you can prepare the dough up to 3 days in advance and keep it in the fridge. Whenever ready to finish the galette, you can take the dough out of the fridge and continue your work.
If you like Brussels sprouts and veggies like that, you might also enjoy these two recipes here. Our Gnocchi with Brussels Sprouts & Salsiccia are simply amazing! Hearty and extremely tasty! If you like things quick and easy, you might want to try our German Schupfnudeln & Cabbage Skillet. The perfect weeknight dinner for anyone that likes cabbage late at night. I’m sure you know what that can lead to… ;P
INGREDIENTS / ZUTATEN
(for 4-6 servings)
For the dough:
5.3 oz. (150g) spelt flour*
2.8 oz. (80g) wholemeal spelt flour*
1/4 tsp. salt
5.3 oz. (150g) cold butter, in small pieces
1 small egg
1 tbsp. ice water
For the topping:
some olive oil for frying
2 shallots, in rings
10.6 oz. (300g) Brussels sprouts, halved
3.5 oz. (100g) ricotta cheese
1.8 oz. (50g) blue cheese
1 tsp. Herbs de Provence
1/2 tsp. dried oregano
salt, pepper
some chili flakes (optional)
1 medium egg yolk, whisked
black sesame seeds for sprinkling (optional)
flaky sea salt for sprinkling (optional)
(für 4-6 Personen)
Für den Teig:
150g Dinkelmehl (Type 630)*
80g Dinkelvollkornmehl*
1/4 TL Salz
150g kalte Butter, in Stücken
1 Ei (S)
1 EL Eiswasser
Für den Belag:
etwas Olivenöl zum Anbraten
2 Schalotten, in Ringen
300g Rosenkohl, halbiert
100g Ricotta
50g Blauschimmelkäse
1 TL Kräuter der Provence
1/2 TL Oregano
Salz, Pfeffer
einige Chiliflocken (optional)
1 Eigelb (M), verquirlt
schwarzer Sesam zum Bestreuen (optional)
Meersalzflocken zum Bestreuen (optional)
DIRECTIONS / ZUBEREITUNG
1. Mix the regular spelt flour with wholemeal spelt flour and salt in a large bowl. Add the cold butter in small pieces and cut it into pea-sized pieces using a pastry blender*. Add the small egg and ice water and mix everything quickly to create a smooth dough. Wrap the dough in plastic wrap and place it in the fridge for about 30-45 minutes.
2. While the dough is chilling, prepare the topping. Peel the shallots and cut them into fine rings. Clean the Brussels sprouts, remove any wilted leaves, and then cut them in half. Heat a frying pan with some olive oil and sauté the shallots briefly. Add the Brussels sprouts and sauté everything for about 3-4 minutes. The Brussels sprouts can have browned spots here and there, but should not look burnt. Season with salt and pepper. Remove from the heat and let to cool down slightly.
3. Mix the ricotta with blue cheese, Herbs de Provence, and oregano. Season with salt and pepper.
4. Preheat the oven to 170°C (340°F) fan-forced. Roll out the dough on a piece of baking parchment to create a circle with a diameter of about 30cm. Place the dough circle with the baking parchment on a baking sheet. Spread the ricotta mixture on top of the dough, leaving a 5-6cm wide border empty. Place the cooled Brussels sprouts on top and then fold the edges of the dough inwards over the Brussels sprouts (see pictures). Sprinkle the cabbage with a few chili flakes if desired (optional). Whisk the egg yolk and brush the edges of the galette with it. Sprinkle with black sesame seeds and flaky sea salt, if desired (optional). Bake the galette in the center of the oven for about 25-30 minutes or until the edges got a bit of color. Take out of the oven and let cool down for a moment before serving.
1. Das Dinkelmehl mit dem Dinkelvollkornmehl und dem Salz in einer großen Schüssel vermengen. Die kalte Butter in kleinen Stücken dazugeben und mit einem Teigmischer* zu etwa erbsengroßen Stücken zerteilen. Das Ei und das Eiswasser dazugeben und alles zügig zu einem glatten Teig verarbeiten. Den Teig in Klarsichtfolie einschlagen und für etwa 30-45 Minuten in den Kühlschrank legen.
2. Während der Teig durchkühlt, den Belag zubereiten. Die Schalotten dafür schälen und in feine Ringe schneiden. Den Rosenkohl säubern, welke Blätter entfernen und dann halbieren. Eine Pfanne mit etwas Olivenöl erhitzen und die Schalotten kurz darin anschwitzen. Den Rosenkohl dazugeben und alles für etwa 3-4 Minuten anbraten. Der Kohl sollte hier und da angeröstete Stellen haben, aber nicht anbrennen. Mit Salz und Pfeffer würzen. Vom Herd ziehen und ein wenig abkühlen lassen.
3. Den Ricotta mit Blauschimmelkäse, Kräuter der Provence und Oregano verrühren. Mit Salz und Pfeffer würzen.
4. Den Ofen auf 170°C (340°F) Umluft vorheizen. Den Teig auf einem Stück Backpapier zu einem Kreis mit einem Durchmesser von etwa 30cm ausrollen. Das Backpapier mitsamt Teig auf ein Backblech setzen. Die Ricotta-Mischung auf dem Teig verstreichen und dabei einen etwa 5-6cm breiten Rand frei lassen. Den leicht abgekühlten Rosenkohl auf der Creme verteilen und dann die Ränder nach innen über den Rosenkohl einschlagen (s. Fotos). Den Kohl nach Belieben mit ein paar Chiliflocken bestreuen (optional). Das Eigelb etwas verquirlen und den Rand der Galette damit bestreichen. Den Rand nach Belieben mit schwarzem Sesam und Meersalzflocken bestreuen (optional). Die Galette in der Mitte des Ofens für etwa 25-30 Minuten backen – die Ränder sollten hier Farbe bekommen haben. Aus dem Ofen holen und bis zum Servieren auf dem Blech ein wenig abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Galette with Brussels Sprouts, Ricotta & Blue Cheese
- Prep Time: 00:25
- Cook Time: 00:30
- Total Time: 01:30
- Yield: 4 1x
- Category: Galettes
- Cuisine: International
- Diet: Vegetarian
Description
This might be a recipe only a few will really love – a Galette with Brussels Sprouts, Ricotta & Blue Cheese. Brussels sprouts fans to the front! ;)
Ingredients
For the dough:
5.3 oz. (150g) spelt flour*
2.8 oz. (80g) wholemeal spelt flour*
1/4 tsp. salt
5.3 oz. (150g) cold butter, in small pieces
1 small egg
1 tbsp. ice water
For the topping:
some olive oil for frying
2 shallots, in rings
10.6 oz. (300g) Brussels sprouts, halved
3.5 oz. (100g) ricotta cheese
1.8 oz. (50g) blue cheese
1 tsp. Herbs de Provence
1/2 tsp. dried oregano
salt, pepper
some chili flakes (optional)
1 medium egg yolk, whisked
black sesame seeds for sprinkling (optional)
flaky sea salt for sprinkling (optional)
Instructions
1. Mix the regular spelt flour with wholemeal spelt flour and salt in a large bowl. Add the cold butter in small pieces and cut it into pea-sized pieces using a pastry blender*. Add the small egg and ice water and mix everything quickly to create a smooth dough. Wrap the dough in plastic wrap and place it in the fridge for about 30-45 minutes.
2. While the dough is chilling, prepare the topping. Peel the shallots and cut them into fine rings. Clean the Brussels sprouts, remove any wilted leaves, and then cut them in half. Heat a frying pan with some olive oil and sauté the shallots briefly. Add the Brussels sprouts and sauté everything for about 3-4 minutes. The Brussels sprouts can have browned spots here and there, but should not look burnt. Season with salt and pepper. Remove from the heat and let to cool down slightly.
3. Mix the ricotta with blue cheese, Herbs de Provence, and oregano. Season with salt and pepper.
4. Preheat the oven to 170°C (340°F) fan-forced. Roll out the dough on a piece of baking parchment to create a circle with a diameter of about 30cm. Place the dough circle with the baking parchment on a baking sheet. Spread the ricotta mixture on top of the dough, leaving a 5-6cm wide border empty. Place the cooled Brussels sprouts on top and then fold the edges of the dough inwards over the Brussels sprouts (see pictures). Sprinkle the cabbage with a few chili flakes if desired (optional). Whisk the egg yolk and brush the edges of the galette with it. Sprinkle with black sesame seeds and flaky sea salt, if desired (optional). Bake the galette in the center of the oven for about 25-30 minutes or until the edges got a bit of color. Take out of the oven and let cool down for a moment before serving.
Notes
Let the baking begin!
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