Crispy puff pastry + seasonally fresh Brussels sprouts =
The perfect
winter galette
This recipe makes an excellent starter. We made the flat vegetable cakes with our frozen butter puff pastry. The result not only looks pretty, but also tastes simply great!
So if you like to make the most of this wonderful winter vegetable just before spring's arrival, we warmly invite you to follow this delicious recipe idea.
Preparation time: approx. 20 mins
Baking timet: approx. 25 mins
Ingredients for 6 pieces
1 pck. MOIN organic butter puff pastry
300 g Brussels sprouts
2 tbsp olive oil
1 tbsp grated lemon zest
1 EL oregano leaves
1 TL tahini
100 g goat's cheese
60 g ricotta
1 egg
sesame seeds for sprinkling ( looks especially nice with black sesame seeds)
salt & pepper
Preparation
1. Clean the Brussels sprouts and cut them in half. Blanch in lightly salted water for 2 to 3 minutes and then drain well.
2. Mix the oil with the lemon zest and oregano, season with a little salt and pepper and pour over the Brussels sprouts.
3. Preheat the oven to 190°C top/bottom heat.
4. Allow the butter puff pastry to thaw a little. Roll out the 6 dough sheets slightly larger and place them on a baking tray lined with baking paper.
5. Mix together the goat's cheese, ricotta, tahini, salt and pepper.
6. Place 1-2 tbsp of the ricotta mixture in the centre of each pastry sheet and spread.
7. Divide the Brussels sprouts evenly between all 6 pastry sheets. Fold the edges of the pastry inwards to cover some of the filling and form into a round shape.
8. Whisk 1 egg and brush the edges of the galette with it. Sprinkle with the sesame seeds and bake on the middle shelf for about 25 minutes until golden brown. Serve hot.