Savory Apple Galette with Pancetta and Brussels Sprout Leaves by MacKenzie Severson
Makes 6 servings
1 ¼ cups all-purpose flour, plus extra for dusting
1 tablespoon granulated sugar
½ teaspoon kosher salt
1 tablespoon thyme leaves, chopped
9 tablespoons cold unsalted butter, diced
1 large egg
1 teaspoon heavy cream
For cider vinaigrette
1 ½ tablespoons apple cider vinegar
½ teaspoon Dijon mustard
1 tablespoon olive oil
¼ teaspoon kosher salt
1 cup Gruyère cheese, shredded
2 medium-sized green apples, peeled, cored and sliced
2 medium-sized Gala apples, peeled, cored and sliced
1 tablespoon heavy cream
4 ounces pancetta, diced
1 pound Brussels sprouts, trimmed
2 cups fresh apple cider
½ teaspoon ground cardamom
2 teaspoons fresh lemon juice
To make crust, combine flour, sugar, salt and thyme leaves in a food processor and pulse until blended. Add the butter and pulse 5 times. Next, add the egg and heavy cream, pulsing until dough begins to form. Remove dough from food processor and form into a ball. Lightly flatten dough, and wrap in plastic wrap. Refrigerate for at least 30 minutes. Dough can be made up to 1 day in advance.
Preheat oven to 375 degrees. In a small bowl, mix together cider vinegar and mustard. Slowly whisk in olive oil until incorporated. Season with salt and set aside.
Remove dough from refrigerator and allow to come to room temperature. Lightly dust a large sheet of parchment paper with flour. Place the dough on the surface and roll it out to a circle approximately 12 inches in diameter and ⅛ inch thick. Transfer dough to rimmed baking sheet. Starting 2 inches in from the edge, top the dough with Gruyère. Place apple slices in a circular pattern on top of cheese until you have reached the center. Fold the outer edges over the apples around the entire outside of galette. Lightly brush edges with heavy cream and bake for 30 minutes; remove from oven.
Using a small paring knife, halve Brussels sprouts and remove cores. Set aside cores for another use and separate leaves. Bring 4 quarts of salted water to a boil. Cook Brussels sprout leaves for 1 minute; remove to a bowl of ice water to stop cooking. In a small skillet, cook pancetta until lightly crispy and drain excess fat.
Gently toss drained Brussels sprout leaves and pancetta with reserved apple vinaigrette and cover apples with mixture. Continue baking galette for an additional 30 minutes. Remove from oven and keep warm.
To make glaze, add cider and ground cardamom to medium-sized saucepan. Bring mixture to a boil and continue cooking 12–15 minutes, reducing until thick and measuring ¼ cup. Remove from heat and stir in lemon juice.
To serve Savory Galette, cut into wedges and drizzle with glaze.