Take-out Tuesday, Maple Bacon Galette with Butternut Squash & Brussels Sprouts
Have you ever made a galette?
Galettes are sort of a marriage of pizza and pie~
they can be savory, they can be sweet
and they can be made with a variety of ingredients…
My favorite type of recipe, endless possibilities!
This galette is loaded with flavor, sweet maple syrup, salty bacon,
savory roasted butternut squash and Brussels sprouts,
and a little tang from bleu cheese and Parmesan
First roast the bacon on a parchment lined baking sheet until crispy
You can fry it in a skillet if your prefer,
but the oven method is so simple~
And then you have all that flavorful rendered fat
for roasting the vegetables
Toss the vegetables around on the parchment to coat
Give them a drizzle of maple syrup, season with pepper
and spread them out into an even layer
Roast at 400 degrees for 30 minutes or until soft
and Brussels sprouts begin to char
Drain vegetables on paper towels
Place pie crust dough round on a fresh sheet of parchment paper
Spread a layer of Maple Bacon Aioli* or honey mustard in a circle,
leaving a 1/2″ border
Maple Bacon Aioli is my favorite condiment,
I use it on sandwiches, burgers, flatbreads, pizzas
It is available in many upscale grocery stores
Tear bacon into 1″ pieces and add to vegetables along with
bleu cheese crumbles
If you don’t like bleu cheese, add additional Parmesan,
or cheese of choice, or skip cheese altogether
Put vegetables on the aioli or mustard circle
Fold the crust edges up and over the filling,
folding dough into pleats every few inches
as you go around the circle
At this point you can put the galette in the refrigerator
for baking later if desired
When ready to bake galette,
beat egg with a fork and brush over dough
This will become a glossy finish on the baked dough
Sprinkle top with Parmesan
Bake at 375 degrees for 30-40 minutes or until dough is golden
Cut into wedges to serve
Maple Bacon Galette with Butternut Squash and Brussels Sprouts
Ingredients
- 1 raw pie crust dough round
- 18-20 Brussels sprouts
- 13 oz. cubed butternut squash about 4 cups
- 4-6 slices bacon
- Real maple syrup
- Black pepper
- Maple bacon aioli or honey mustard
- Bleu cheese crumbles optional
- Parmesan cheese
- 1 egg beaten
Instructions
- Place bacon on a parchment lined baking sheet and roast at 400 degrees until crisp, 15-20 minutes. Drain on paper towels
- Trim Brussels sprouts by cutting off the end an removing any brown outer leaves. Cut in half and place on the baking sheet in the rendered bacon grease
- Put butternut squash on pan with Brussels sprouts and sprinkle with pepper. Toss vegetables around to coat in the bacon grease and then spread out into an even layer. Drizzle with maple syrup and gently toss again and spread out again.
- Roast in 400 degree oven for 25-30 minutes
- Transfer cooked vegetables to a paper towel lined plate to drain
- Tear bacon into pieces and add to the vegetables. Sprinkle with bleu cheese crumbles
- Place pie crust dough round on a fresh piece of parchment paper. Spread with a layer of Maple Bacon Aioli or honey mustard, leaving a 1/2 inch border of the outer edge plain
- Top with vegetable mixture on the spread within the border
- Fold pie crust edges up and form a pleat about every 2 inches to enclose vegetable mixture
- Galette can be refrigerated at this point for baking later if desired
- Right before baking brush the pleated edges of raw dough with the beaten egg
- Bake at 375 degrees for 30-40 minutes, until dough is golden
- Garnish with Parmesan cheese and cut into wedges to serve. Serves 4-6
This recipe is a combination of 2 similar favorite recipes
Rainbow Roasted Sweet Potatoes & Brussels Sprouts with Cranberries, Bacon and Pecans
Maple Roasted Butternut Squash & Brussels Sprouts
You can also lighten this up and skip the pie crust and serve this as a
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Love Your Creativity
What’s for Dinner/ Between Naps on the Porch
All About Home/ Common Ground & Follow the Yellow Brick Home
Oh My Heartsie Girl / Turn About Tuesday / Our Tiny Nest
Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators
Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things
Comments
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I think I might make this tonight. Wonderful recipe.
Thanks so much Bernadette!
This looks wonderful! I like the combo of flavours.
Thanks Angie, I love sweet and savory combos 🙂
Delish Jenna, I love your combo of flavors! I need to pick up some Maple Bacon Aioli, Happy Tuesday. ♥
It’s really good stuff Mary, I use it all the time!
Those are all terrific fall flavors — I love the look of it too!
Thanks Jeanie, galettes make such a pretty presentation!
This looks like the perfect snack or appetizer for Thanksgiving weekend. I’m getting the aioli — and it makes me feel very fancy to say, “I ordered aioli today.”
haha, let me know if you like it, I think it’s amazing!
You amaze me with your creative ways of combining different flavors. Fall flavor perfection!
And the presentation is perfect.
Happy November!
Thanks so much Nancy!
Looks very appealing and you had me with the maple bacon and butternut squash!
Thank you Mary, and yes it’s a yummy combo!
JENNA!!!! You had me at maple bacon, but there are also a few of my other favorite things in this galette recipe. I’m pinning it to my Best Recipes for Autumn board.
Thanks Ricki, it’s a yummy fall combo!
Screams fall! And I have a butternut squash on the counter:@)
I love that you can buy them already cut up these days 🙂
I really need to find your favorite condiment, Jenna. I’ve made apple galette, but this sounds like a Fall feast with the squash and brussel sprouts. Thanks for a great recipe!
Thanks Kitty, the aioli is really good on so many things~ I love to make vegetable galettes, they are a great way to elevate a vegetable casserole 🙂
Looks and sounds heavenly. Anything with maple and bacon is calling my name. A wonderful way to create a lovely dish.
I know what you mean! Thanks Linda!
Jenna, the autumn combination of flavors sound delicious! I need to order the aioli! Thank you for the recipe!
Thank you Pam! The Piggly Wiggly at River Run in Mountain Brook near 459 has the aioli as well as a large selection of other yummy Stonewall Kitchen condiments if you ever are near that when you come to Birmingham~
You know I love a galette!! This looks delish!
I love the rustic look of a galette and this one sounds delicious and perfect for fall.
I love all the beautiful fall colors in this dish! Visiting from the What’s for Dinner Sunday link up!
Thanks so much Leslie!
Hi Jenna! Thank you so much for sharing and linking up at my weekly Wednesday link party! I’m happy to be featuring your recipe this week! https://www.ourtinynest.com/2022/11/09/weekly-wednesday-link-party-321/
Thanks so much Nicolle, I am so honored!
Nice fall flavors! I’ve used that combo on pizza, but I think a galette would be nice 🙂 Thanks for sharing with us at Creatively Crafty #ccbg 🙂
Thanks so much Lydia, I love all these ingredients separately so it was a treat to enjoy them all together 🙂
Maple and bacon just belongs on roasted vegetables! Thanks for sharing at the What’s for Dinner party! Have a wonderful weekend.
Yes, maple and bacon are magic, thanks Helen!