brussels sprouts galette

Spring may be [finally] in the air, but piles of root vegetables, winter greens, and Brussels sprouts still fill the farmers market. And while I pine for the colors and freshness of Spring produce, I’m also trying to appreciate the hearty, earthy flavors of Winter before they’re gone. Keeping this in mind last Saturday, I piled my bag high with handfuls of Brussels sprouts, thinking all the while of how I could add some variety to the seemingly unending monotony of Winter meals. 

A galette seemed the perfect compromise – something simple and unassuming, yet different enough to mix things up a bit. I had never made a Brussels sprouts galette before (nor seen or tried one), but assured myself that I couldn’t go wrong as really anything would taste delicious enveloped in a buttery pie crust. I sauteed onion slices with fresh thyme and balsamic vinegar until they were deeply caramelized, collapsing into a sweet, fragrant relish, which I smeared over the butter-studded dough. To accentuate, but not overpower their delicate flavor, I tossed the Brussels sprouts with simple flavors – fruity extra virgin olive oil, tart lemon juice, and a touch of raw garlic – and piled them high before folding the dough in around the edges.

The galette emerged from the oven in a puff of steam — golden brown and bubbling. While I waited for it to cool, I added crumbles of freshly made ricotta as a creamy and fresh contrast to the galette’s otherwise deep, rich flavors. And, to balance everything — a drizzle of honey and a sprinkling of flaked sea salt.

I cut two pieces and Henry and I took our first bite as we stood at the kitchen counter — the smells too overwhelming for us to deny ourselves a second longer. With full mouths, we turned to each other — and laughed.

brussels sprouts galette

This galette is a culmination of so many contrasting flavors and textures — sweet and savory, buttery and bright, creamy and crispy — it really hits every note. Serve it alongside scrambled eggs for a lovely Winter brunch, or with some simply dressed greens for a light dinner. It is delicious as leftovers as well – just reheat in a warm oven. 


for the galette: 

pastry dough  

1 yellow onion, sliced

1 teaspoon sugar

1 tablespoon balsamic vinegar

2 teaspoons fresh thyme leaves, minced  

12 ounces brussels sprouts

4 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 clove garlic, minced

1 egg

1/2 teaspoon salt + more to taste

freshly ground black pepper to taste

1/4 cup of ricotta or farmer’s cheese, for garnish

drizzle of honey, for garnish


Make pastry dough

, and refrigerate. While dough is chilling, heat 2 tablespoons of olive oil over medium high heat. Add the onions and a pinch of salt and cook, stirring occasionally for 15-20 minutes. Reduce heat to low, add sugar, balsamic vinegar, and thyme. Stir, and allow vinegar to deglaze the pan. Cover, and cook for an additional 15-20 minutes, stirring occasionally, until onions are deeply caramelized. Remove from heat and set aside.

Meanwhile, prepare the brussels sprouts: clean, remove any tough outer leaves, and slice into 1/4-inch pieces. Transfer to a large bowl and toss with remaining 2 tablespoons extra virgin olive oil,  1 tablespoon lemon juice, minced garlic clove, 1/2 teaspoon salt, and freshly ground black pepper to taste.

Preheat the oven to 400 degrees.

On a floured board, roll dough into a large circle – approximately 13-14 inches in diameter. Transfer to a silpat or parchment-lined baking sheet. Spread caramelized onions evenly over the dough, leaving a 3-inch border around the edge of the circle. Spread brussels sprouts over the onions. 

Working around the circle, fold border of dough up over the edges of the brussels sprouts, sealing everything in around the edges, but leaving most of the brussels sprouts exposed. 

In a small bowl, whip the egg with a splash of water to create an egg wash. Brush the egg wash evenly over the top of the exposed dough. 

Transfer to the preheated oven and bake until dough is golden brown, about 40 minutes.

Remove galette from oven, and top with crumbles of ricotta or farmer’s cheese and a drizzle of honey. Allow to cool for 5-10 minutes before cutting and serving. Enjoy!


for the pastry dough:

2 cups unbleached all-purpose flour

1 teaspoon sugar

pinch of salt

12 tablespoons cold, unsalted butter, cut into small cubes

1/2 cup plus 2 tablespoons ice water

In a bowl, mix together the flour, sugar, and salt. Using a pastry cutter or your fingers, cut in half of the butter until small pieces are incorporated throughout (the mixture will be the consistency of coarse meal). Cut in the remaining butter. Pour in water and knead dough with your hands until the dough is smooth, and no longer sticky. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes. 

stone fruit cobbler

we had a name picked out for him before we even saw him. it came to me one day – i’m not sure what sparked it, or where I was, but it came to me and it just made sense. i thought, his name is going to be miles.

we saw him on a warm spring day – it was one of those days when you still appreciate the sun in contrast to the long, cold winter. it’s hard to remember that feeling now, as i sit here wishing for the crisp chill of fall air. we saw him, peering out at us with a look of resignation in his eyes. he had been alive for 15 weeks – what were those weeks filled with? confusion, uncertainty, fear?

it took two days, but we brought him home. actually, henry brought him home. he was scared and we were scared. excited, but scared. we were proud of ourselves for making a decision solely for ourselves – free of judgment or out of doing what was expected of us – but for the first time in our lives, we had something that truly depended on us.

it has been four months now, and it’s been a journey. this dog – he has taught us more than we could have ever imagined. it’s almost as if our feelings are amplified; our love is stronger, our appreciation greater, our priorities realigned. miles challenges us to be better – to be patient, to be genuine, to be mindful, and to be grateful. he makes us stop and reconsider the confusion and chaos that we create for ourselves. he inspires us to be curious, to once again find amazement in things that we’ve grown accustomed to.  he inspires us to love unconditionally. every day, we strive to enjoy life as fully and freely as he.

stone fruit cobbler

this simple and rustic cobbler celebrates the end of summer with delicious, plump stone fruit. the fruit gives it a sweetness and a tartness, while the whole wheat biscuit topping gives it a heartiness that makes it a satisfying breakfast. serve with some heavy cream for an extra special treat, or ice cream for a country-inspired dessert. 

for the whole wheat biscuit topping:

recipe adapted from

bon appétit 

1 1/2 cups whole wheat flour (you can substitute all-purpose flour if you would like a less hearty taste)

3 tablespoons sugar

1 1/2 tsps baking powder

1/2 tsp kosher salt

6 tablespoons chilled unsalted butter, cut into small cubes

1/2 cup sour cream

in a medium bowl, combine flour, sugar, baking powder, and salt. add the butter to the mixture and incorporate using a pastry blender until only little pieces of butter remain, mixed throughout. add sour cream and mix gently. knead the mixture with your hands until ball of dough forms – being careful to not over mix. refrigerate while you prepare the filling.

for the filling:

5 or 6 pieces of stone fruit (I used 2 peaches and 4 plums – apricots would be great in here as well), cut into segments (you can also remove skin, but this is optional)

1/3 cup sugar

1 vanilla bean, halved and seeds removed

the juice of 1/4 of a lime

2 tablespoons whole wheat flour

pinch of kosher salt

preheat the oven to 375 degrees F. In a large bowl combine fruit, sugar, the seeds from 1 vanilla bean, the juice of a 1/4 of a lime, and salt, mixing gently. add 2 tablespoons of flour and mix to incorporate (depending on how juicy your fruit is, you may want to add slightly more flour, but your mixture should be loose).

pour mixture into a cast iron skillet. remove the dough from the refrigerate and, using your hands, break into small pieces (about the size of golf balls). scatter the pieces over the top of the fruit and bake until golden brown and fruit is bubbling (about 45 minutes).

remove from oven and allow to cool for a few minutes on a cooling rack. serve warm with vanilla ice cream (if desired).