Meatless Monday – Caramelized Onion & Brussels Sprouts Galette

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People seem to have strong feelings about brussels sprouts.  They are either lovers or haters.  Well, this delicious tart might persuade some of the haters to walk on the wild side.  The caramelized onions add that mouthwatering flavor (officially called umami) that is created when an unassuming onion is thinly sliced and slowly sauteed to a silky brown deliciousness.  Its a process that can’t be rushed but is totally worth the time.  I also added gruyere cheese, a hard Swiss cheese with a nutty flavor that blends well with the onions and brussels sprouts.  This is a main course worthy meal and particularly festive for the holidays.

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I had a 2 lb bag of brussels sprouts and was looking for a new way to prepare them. when I spotted this recipe in the new Eating Well magazine.  This is not one of those recipes with a long laundry list of ingredients.  You only need brussels sprouts, onions, garlic, any kind of cheese you like (even vegan), salt, pepper and olive oil.  The pie crust is optional, as this recipe would also make a good baked casserole for those cutting carbs or gluten free.  The original recipe called for layering the ingredients starting with the cheese on the bottom, caramelized onions and then the brussels sprouts on top with a final sprinkling of cheese.  I liked the idea of a caramelized onion ‘crust’, so skipped the layering and loved the results.  I don’t think you can really go wrong.

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You might be wondering what the difference is between a tart, a pie and a galette.  Well, I decided to look it up and the answer is actually not very exciting.  A pie is cooked in a pie pan and a tart is cooked in a tart pan, while a galette (and it’s French relation, Crostata) are free form and cooked on a baking sheet.  I love the rustic look of galettes and they are very forgiving. It almost looks like you wanted it to be misshapen.  You will notice that this recipe calls for two prepared pie crusts which are placed on top of each other and rolled several inches larger to make sure that there is enough dough to fold over.  Of course you can make your own crust if you are feeling industrious. Click through for a recipe for a good White Whole Wheat Pie Crust or a Gluten Free Pie Crust, both from King Arthur Flour.

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Onions are pretty easy to slice with a sharp knife. You can do the same with brussels sprouts too but if you have a mandolin, it’s a lot faster.  Just squeeze as many sprouts as you can in the bowl and slice them at the same time.

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TIPS: This recipe is not hard but it takes about an hour and fifteen minutes to make but you can easily do some of the steps ahead of time.  Caramelize the onions and saute the brussels sprouts and then refrigerate them for up to 1 day.  Or you can bake the galette, let cool and refrigerate for up to 1 day, then reheat at 350°F for about 40 minutes.

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CARAMELIZED ONION & BRUSSELS SPROUTS GALETTE

  • 4 cups thinly sliced onions (2-3 large)
  • ¼ teaspoon kosher salt, divided
  • ¼ teaspoon ground pepper, divided
  • 5 cloves garlic, thinly sliced
  • 12 ounces Brussels sprouts, trimmed and thinly sliced (4 cups)
  • 1½ cups shredded Gruyère, cheddar or sharp Cheddar (6 ounces)
  • 2 7- to 8-ounce prepared pie crusts, thawed if frozen
  • fresh thyme, chopped (optional)
  • Peel and thinly slice onions

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  • Using a sharp knife or a mandolin, slice brussels sprouts.

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  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and ⅛ teaspoon each salt and pepper; cook, stirring occasionally, until the onions are tender and browned, 15 to 20 minutes. (deeply caramelized onions might take longer) Add water, 1 tablespoon at a time, if they start to burn. Add garlic and cook, stirring, for 1 minute more. Transfer to a large bowl.

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  • Heat the remaining 1 tablespoon oil in the pan. Add Brussels sprouts and the remaining ⅛ teaspoon each salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes.

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  • Preheat oven to 400°F. Line a large baking sheet with parchment paper. Stack pie crusts on top of each other so you have a double-thick crust. Roll out on a lightly floured surface into a 13- to 14-inch circle.

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  • Transfer to the prepared baking sheet.

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  • Remove half of the caramelized onions from the bowl and reserve. Add brussels sprouts and one cup of the shredded cheese to the onions and stir to combine.

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  • Spread the brussels mixture on the pastry crust, leaving a 1½-2 inch border around the edge.  If you are making a crustless casserole, oil the baking dish well before adding the brussels mixture.

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  • Spread the remaining onions on top of the brussels mixture 

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  • Top with the rest of the cheese.

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  • Fold the edge of the dough over the filling, pleating every 3 inches.  If you like a shiny crust, spray the edges lightly with olive oil or brush with an egg wash.

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  • Bake until the crust is lightly browned, 30 to 35 minutes. Let cool for 10 minutes before serving.

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  • Garnish with fresh thyme, if using.

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Caramelized Onions & Brussels Sprouts Galette

  • Servings: 4-6
  • Difficulty: easy
  • Print
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  • 4 cups thinly sliced onions (2-3 large)
  • ¼ teaspoon kosher salt, divided
  • ¼ teaspoon ground pepper, divided
  • 5 cloves garlic, thinly sliced
  • 12 ounces Brussels sprouts, trimmed and thinly sliced (4 cups)
  • 1½ cups shredded Gruyère, cheddar or sharp Cheddar (6 ounces)
  • 2 7- to 8-ounce prepared pie crusts, thawed if frozen
  • fresh thyme, chopped (optional)
  1. Peel and thinly slice onions
  2. Using a sharp knife or a mandolin, slice brussels sprouts.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and ⅛ teaspoon each salt and pepper; cook, stirring occasionally, until the onions are tender and browned, 15 to 20 minutes. (deeply caramelized onions might take longer) Add water, 1 tablespoon at a time, if they start to burn. Add garlic and cook, stirring, for 1 minute more. Transfer to a large bowl.
  4. Heat the remaining 1 tablespoon oil in the pan. Add Brussels sprouts and the remaining ⅛ teaspoon each salt and pepper. Reduce heat to medium-low and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes.
  5. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  6. Stack pie crusts on top of each other so you have a double-thick crust. Roll out on a lightly floured surface into a 13- to 14-inch circle. Transfer to the prepared baking sheet.
  7. Remove half of the caramelized onions from the bowl and reserve. Add brussels sprouts and one cup of the shredded cheese to the onions and stir to combine.
  8. Spread the brussels mixture on the pastry crust, leaving a 1½-2 inch border around the edge.   If you are making a crustless casserole, oil the baking dish well before adding the brussels mixture.
  9. Spread the remaining onions on top of the brussels mixture and top with the rest of the cheese.
  10. Fold the edge of the dough over the filling, pleating every 3 inches.  If you like a shiny crust, spray the edges lightly with olive oil or brush with an egg wash.
  11. Bake until the crust is lightly browned, 30 to 35 minutes. Let cool for 10 minutes before serving.
  12. Garnish with fresh thyme, if using.

 

Caramelized Onion Tart with Brie and Cambozola

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Welcome to my new favorite appetizer, which “Hint” would be great for Fourth of July.  This tart has only six ingredients but together they create quite a taste sensation. Imagine  sweet and savory caramelized onions with creamy melted brie and sharp cambozola baked on puff pastry until golden brown.  This tart takes almost an hour to prepare because it takes about a half hour to caramelize the onions, which is worth it.  Otherwise, the preparation is easy.  Just unroll the puff pastry, spread the onions evenly over the top and dot with cheeses and bake until golden brown and melty.  If you are sharing, you won’t have any leftovers.

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You are probably familiar with brie which is a rich and creamy cheese that adds a richness especially when melted. We all know that Brie is calorie and fat laden,  but did you know that it is also a good source of protein? A serving of brie can provide 5 to 6 grams of protein. Brie also contains a good amount of both vitamin B12 and vitamin B2, so it is not just decadent and delicious but actually provides some good benefits. You’re welcome…

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Cambozola is a combination of a French soft-ripened triple cream cheese and Gorgonzola, although it is milder than gorgonzola and more like a camembert with a subtle blue cheese flavor.  You can easily substitute gorgonzola or blue cheese for a more pronounced flavor.  Or if you are not a ‘stinky cheese’ fan, use twice as much brie or substitute any other soft cheese and eliminate the cambozola altogether.

I first spotted this recipe from Your Home Based Mom.  Other good variations would be caramelized onions, sautéed mushrooms and gruyere OR if you’re not an onion fan, try thinly sliced tomatoes. mozzarella and fresh basil for a fresh take on that summertime favorite.

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CARAMELIZED ONION TART WITH BRIE AND CAMBOZOLA

  • 2 large onions
  • 2 Tbsn olive oil
  • 1 Tbsn brown sugar
  • 2 Tbsn balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 oz brie
  • 2 oz cambozola (or blue cheese)
  • 8 oz puff pastry, defrosted
  • 1 Tbsn fresh herbs, thyme or tarragon (optional)

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  • Slice onions into rounds and saute them in olive oil and until beginning to soften and brown about 10 minutes.

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  • Add sugar, vinegar, salt and pepper. Turn the heat down and continue to cook unjtil caramelized, about 10=15 minutes. Remove onions from heat and let cool.

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  • Roll pastry into a 10-to-14-inch rectangle on a baking sheet lined with parchment paper. Prick with a fork all over to prevent the pastry from forming bubbles while baking.

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  • Place onions over pastry.

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  • Dot with cheese. Sprinkle with fresh herbs if using.

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  • Bake in a preheated oven at 400°F for 15-18 minutes or until cheese has melted and pastry is crispy

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  • Cut into squares and watch them disappear…

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Caramelized Onion Tart with Brie and Cambozola

  • Servings: 12 pieces
  • Difficulty: easy
  • Print
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  • 2 large onions
  • 2 Tbsn olive oil
  • 1 Tbsn brown sugar
  • 2 Tbsn balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 oz brie
  • 2 oz cambozola (or blue cheese)
  • 8 oz puff pastry, defrosted
  • 1 Tbsn fresh herbs, thyme or tarragon (optional)
  1. Slice onions into rounds and saute them in olive oil and until beginning to soften and brown about 10 minutes.
  2. Add sugar, vinegar, salt and pepper. Turn the heat down and continue to cook unjtil caramelized, about 10=15 minutes.
  3. Remove onions from heat and let cool.
  4. Roll pastry into a 10-to-14-inch rectangle on a baking sheet lined with parchment paper.
  5. Prick with a fork all over to prevent the pastry from forming bubbles while baking.
  6. Place onions over pastry.. Dot with cheese. Sprinkle with fresh herbs if using.
  7. Bake in a preheated oven at 400°F for 15-18 minutes or until cheese has melted and pastry is crispy
  8. Cut into squares and serve warm.

Red, White and Blue Potato Salad (Vegan)

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Since it’s the Fourth of July, how about a colorful, holiday version of an old summertime classic? Enter Red, White and Blue Potato Salad, a flavorful vegan version using caramelized onions, whole grain mustard and a red wine vinegar and fresh herb blend to make this your new favorite potato salad – and it’s pretty too.  Eat the mini potatoes whole or smash them up with your fork (like I did for my kids) to combine all the yumminess for maximum flavor.

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Potatoes are a favorite comfort food but we most often eat them fried as French fries or potato chips, so they are fat laden (and usually not the good kind).  Potatoes themselves are actually healthful even though they get a bum rap. They are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. Potatoes also contain a variety of phytonutrients that have antioxidant activity.  So if you eat them without all the added fat, potatoes are actually a low calorie, high fiber, nutritious vegetable.  In this recipe only heart healthy olive oil is used along with multiple other flavors to provide a healthy potato salad that is also delicious. I also added caramelized onions to provide that yummy taste sensation that is usually derived from bacon for good flavor without the animal fat and calories.

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TIPS:  Potatoes can be made ahead of time and refrigerated overnight.  Or make the whole salad a day ahead since the flavors only get better after sitting overnight. When making caramelized onions, resist the temptation to increase the heat to make it go faster.  They will just burn. Trust me…

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RED, WHITE AND BLUE POTATO SALAD

  • 3 pounds small red, white and blue potatoes
  • 1 large yellow or sweet onion
  • 1/2 cup red wine or malt vinegar
  • 1/2 cup olive oil
  • 1/2 cup whole grain mustard
  • 1/3 red onion, minced or small bunch scallions, thinly sliced
  • 1/2 cup fresh herbs, thyme, oregano or parsley, roughly chopped (or more)
  • salt and pepper to taste

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  • Cut any larger potatoes in half and place them all in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil.  Reduce heat and simmer for about 20 minutes or until fork tender but not soft. Drain the potatoes, rinse them with cold water and place them in a serving dish.
  •  While the potatoes are cooking, caramelize the onions in a large sauté pan over medium low heat, stirring often until the onions are dark brown, about 20 to 25 minutes. Don’t rush it or they will burn.

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  • Remove caramelized onions from the pan and set aside.

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  • Over low heat, add the vinegar to the pan and stir, making sure to scrape up all of the browned bits from the bottom of the pan. Pour the vinegar into a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.

 

  • Add the caramelized onions, red onions and herbs. Toss everything well and season to taste with salt and pepper.

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Red, White and Blue Potato Salad

  • Servings: 4
  • Difficulty: easy
  • Print

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  • 3 pounds small red, white and blue potatoes
  • 1 large yellow or sweet onion
  • 1/2 cup red wine or malt vinegar
  • 1/2 cup olive oil
  • 1/2 cup whole grain mustard
  • 1/3 red onion, minced or small bunch scallions, thinly sliced
  • 1/2 cup fresh herbs, thyme, oregano or parsley, roughly chopped
  • salt and pepper to taste
  1. Cut any larger potatoes in half and place them all in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil.  Reduce heat and simmer for about 20 minutes or until fork tender but not soft.
  2. Drain the potatoes, rinse them with cold water and place them in a serving dish.
  3. While the potatoes are cooking, caramelize the onions in a large sauté pan over medium low heat, stirring often until the onions are dark brown, about 20 to 25 minutes. Don’t rush it or they will burn.
  4. Remove caramelized onions from the pan and set aside.
  5. Over low heat, add the vinegar to the pan and stir, making sure to scrape up all of the browned bits from the bottom of the pan.
  6. Pour the vinegar into a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.
  7. Add the caramelized onions, red onions and herbs. Toss everything well and season to taste with salt and pepper.