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Einfache Rosenkohl Galette mit Ricotta & Blauschimmelkäse | Bake to the roots

Galette with Brussels Sprouts, Ricotta & Blue Cheese

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  • Author: Bake to the roots
  • 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

Scale

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!