Savory Galettes & Roasted Brussels Sprouts with Pears

January 4th SLC wolf demo with chef janene

Caramelized Onion Galette & Roasted Brussels Sprouts with Pears

Roasted Brussels Sprouts with Pears

  • 1 large pear, cored and cut into 1" chunks
  • 1 lb. Brussels sprouts, trimmed and halved
  • 2 Tbs. extra-virgin olive oil
  • Salt and Pepper to taste
  • 1 tsp. apple cider vinegar
  • 1 tsp. pure maple syrup
  • 1 tsp. Dijon mustard

Heat the oven to 450 degrees. Toss the pears and Brussels sprouts with the olive oil, salt and pepper. Spread on a large rimmed and pre-heated baking sheet into a single layer. Roast until tender, about 25 minutes, stirring once, halfway through. In the same bowl, whisk together the apple cider vinegar, maple syrup, and mustard. Toss the roasted ingredients in the bowl with the sauce.

Recipe adapted from: Fine Cooking

Caramelized Onion Galette

  • 1 large sweet onion, thinly sliced
  • 3 tablespoons olive oil, divided
  • 1 cup cherry tomatoes, halved
  • 2 cloves finely minced garlic
  • 6 kalamata olives, sliced
  • salt and pepper to taste
  • 1/2 cup creme fraiche OR 1/2 cup feta cheese
  • 1 9" round pastry doug
  • 2 tablespoons milk

Heat oven to 350 degrees. In a large sauté pan, heat the olive oil over medium-high heat. Add the onions, stir occasionally for about 5 min, until they start to brown. Reduce heat to medium-low for an additional 10 minutes, stirring only occasionally. In a medium bowl, combine 1 tablespoon of the olive oil with the arugula, tomatoes, garlic, and olives. Season to taste with salt and pepper. Roll out the dough on a parchment. If using crème fraiche, spread a layer evenly over the crust, leaving approximately a 1” border all around. Top with the carmelized onion, and arugula mixture. If using feta, sprinkle it on the top. Brush the crust gently with the milk. Transfer parchment to a baking sheet and bake for 30 minutes, or until crust is golden brown.

Recipe adapted from: King Arthur Flour

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