Take-out Tuesday, Maple Bacon Galette with Butternut Squash & Brussels Sprouts

the Painted Apron

3 years ago

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

and online here and here

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

This sweet and savory galette is bursting with Fall flavors. It would be a beautiful addition to any holiday menu. Serve as a side or main dish

Course Main Course, Side Dish

Cuisine American

Keyword Baked Brussels Sprouts, butternut squash, grits with roasted vegetables, Maple Bacon Galette, Thanksgiving, vegetable galette

Prep Time 30

Cook Time 35

Vegetable Roasting time 30

Servings 4

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