Brussells Sprouts and Green Onion Galette with Walnut Mustard
- 1 sheet puff pastry, thawed
- 1 dozen brussells sprouts, cut in half lengthwise
- 1 bunch green onion, cut into two inch pieces
- 3 tbsp whole grain mustard
- ¼ cup walnuts, chopped
- 3 ½ tbsp olive oil
- 4 tbsp parmesan cheese, finely shredded
- salt and pepper to taste
How to make it:
- Preheat oven to 400°F.
- In a large skillet, heat 3 tbsp olive oil over medium heat. When oil is good and hot, but not smoking, add brussells sprouts cut side down. Cook until the cut side is starting to brown. We are looking for a rich golden color.
- When they all look dashing, flip them over to brown the other side. Reduce heat a little as to not burn the outside leaves too much. Cook until just tender. Remove from heat and season to taste with salt and pepper.
- To prepare your puff pastry, gently unfold pastry onto parchment paper on a baking sheet. The pastry should be thawed, but still cold. I like to give mine a brief once over with my rolling pin to compress the layers just a little bit. I want this galette to have a slightly thinner crust.
- With the back of a spoon or a spatula, evenly spread the mustard all over, leaving the last ¼ inch still exposed. Sprinkle with walnuts, brussells sprouts, green onion, and parmesan cheese. Brush the exposed pastry edge with the remaining ½ tbsp of olive oil to aid in browning.
- Bake for around 15 minutes until the crust is cooked through and nice and golden. You could up the flavor with some goat cheese or bacon.