Cacio e Pepe Brussels Sprout Galette
There is something so incredibly comforting about pastry. The rich buttery flavour, flaky layers and crispness just scream comfort food to me. I know that pastry can feel intimidating but once you try it you will realize it isn’t that scary! And by making a free form pie, aka galette, we are taking the biggest challenge out of pastry making which is lining the dish!
A galette is the perfect entry pastry technique because it is incredibly unserious. Didn’t roll it out into a perfect circle? No big deal. Got some craggily edges – we call that character here. Suffer from tin-lining performance anxiety? Well, you’re in luck because there’s not tin here. Slap the pie crust on your sheet pan, fill it with what ever you want and bingo bango you’re going to impress whoever is lucky enough to reap the rewards of your pastry making endeavours.
Some things to keep in mind when making pastry:
- The colder your ingredients the better. If you have room in the fridge toss your bowl of flour in the fridge. Cut your butter and chill it again, make sure you’re using icy cold water. This is will keep your pastry tender and flakey. Those layers you are after are a result of the butter pockets. As it cooks the water in the butter creates steam and rises creating those pockets between the layers.
- In this recipe we laminate the dough. Rolling it out and folding it into three sections like a letter flattens the butter and increases the layers. There is a fine balance when it comes to the butter. You want to see thin sheets, but if they are too thick you risk the butter pooling.
- Pastry uses less water than you think it needs. Add water as necessary and don’t be afraid to make a mess of your hands. Grab, squeeze, pinch and compress the dough. If its coming together but still a touch dry that is okay. It will hydrate as it hangs out in the fridge.
Grocery List
Prep?
This is a great recipe for when you want to get ahead!
- The pastry can be made two days in advance and rolled out the day you plan to bake it.
- The roasted garlic ricotta can be made up to 3 days in advance.
- The Brussels sprouts can be sliced up to 4 days in advance.
Cacio e Pepe Brussels Sprout Gallette
Equipment
- Mixing Bowls
- Chefs Knife
- Cutting Board
- Box Grater
- Sheet Pan
- Tin Foil
- Parchment Paper
Ingredients
Cacio e Pepe Pastry
- 168 g All Purpose Flour
- 113 g Salted Butter
- 30 g Parmesan Cheese
- 2 tsp Freshly Cracked Black Pepper
- Ice Water
Roasted Garlic Ricotta Filling
- 1 Bulb Garlic
- 1 Cup Ricotta
- Olive Oil
- Salt
Brussel Sprouts
- 1/2 lb Brussels Sprouts
- 1/2 Cup Parmesan Cheese
- Black Pepper
- Salt
- Olive Oil
Assembly
- 1 Egg
Instructions
Cacio e Pepe Pastry
- Fill a glass with ice water and set aside, you will need at least 1/4 cup of water.Grate the parmesan cheese and set aside.
- Cut the butter into 1" squares that are 1/4" thick and toss with the flour. Press the squares of butter as flat as you can between your thumb and index finger making the butter into thin sheets.
- Add the parmesan cheese and pepper and stir to combine. Begin adding the water to the bowl 1 Tbsp at a time stirring after each addition. Do this until the dough is starting to come together, it will take about 4 Tbsp. If you squish some in your fist it should be starting to lump together.Turn the dough out onto a clean counter and bring it together with your hands. Use a rolling pin to flatten to 6"x12" and complete a letter fold. Continue to roll the dough out and letter fold until it fully comes together, this should be 2-3 times. *At first you might be thinking, how could I possibly roll out this dry mess but I promise it will come together.
- Wrap in plastic wrap and place in the fridge for at least 2 hours.
Roasted Garlic Ricotta Filling
- Preheat your oven to 400F. While the oven preheats cut the top off of a bulb of garlic so that the cloves are exposed. Drizzle with olive oil, sprinkle with salt and wrap tightly in tinfoil. Roast for 30-40 minutes until the garlic has fully softened and is golden in colour.
- When the garlic bulb is cool enough to handle squeeze out the cloves into a small bowl and smash with fork then stir in the ricotta and season with salt.
Brussels Sprouts
- Shred the parmesan cheese. Thinly slice the Brussels sprouts and add to a large bowl with the parmesan, a generous glug of olive oil and a pinch of salt then stir to combine.
Galette
- When you are ready to bake your galette move a rack to the middle of the oven and preheat to 400F.
- Roll the dough out into a 12" circle, don't worry if it's not perfect! If the dough is really cracking let it sit for a few minutes on your counter. When the dough is rolled out transfer it to your baking sheet.
- Spread the roasted garlic ricotta into a thin layer on the rolled-out dough leaving a 1" border. Add the Brussels sprouts directly on top and level out as best you can. Fold the edges of the galette up around the sprouts then brush with a beaten egg.
- Bake for 35 minutes or until the edges are a deep golden brown. Serve with more freshly grated parmesan and freshly ground pepper. Enjoy!
