You don't see very much baking on this blog. That's not because don't like baking. In college I spent a good four month period where I baked my own bread once a week. Of course, I would have to make three loaves at a time (two for me for sandwiches and such, and one for my roommates to eat). But the main reason I don't bake these days is a pretty lame excuse: my oven.
Normally, ovens cycle themselves on and off to regulate temperature. Mine tends to be on the lazy side a bit. I tend to observe that my oven runs a little high and then cycles itself off for a long time. This doesn't seem to be a big deal for roasting or braising, but it does effect things like trying to bake bread when you want to maintain a certain temperature to allow for a fuller rise. But regardless, I still wanted to bake something. And with a little puff pastry on my side, all I needed for a great galette were some healthy and seasonal toppings.
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
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. Like so:
When they all look as dashing as the one above, 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. (You could also do an egg wash. Which is even better. Why didn't I? Simple: I was out of eggs. Sue me. No. You probably shouldn't.) It should all look like this:
Bake for around 15 minutes until the crust is cooked through and nice and golden. Also, a note about brussells sprouts for you sprout haters: stop the hate. I realize these little guys get a bad rap. But hey, if you like coleslaw, you should like brussells sprouts. There are just tiny cabbages. Nothing wrong with that. If you are still on the fence, you could up the flavor with some goat cheese or even that one ingredient that does make everything better: bacon.