Flaky on the outside, warm and savory on the inside, a rustic galette looks like a fancy-schmancy brunch dish for special occasions. Although, when it comes to making this recipe, it’s actually as easy as pie (if not easier!). A galette crust tastes like savory pie crust, but it’s simpler to create and comes together in minutes—plus, this version is complete grain-free! Before baking, simply fold the crust over the filling. In less than an hour, your oven will reveal a pastry-filled treat that can be served warm or at room temperature. Garnish with extra feta and serve with a specialty sauce buffet complete with hot sauce, fig-balsamic, creamy lemon-herb and more!

Brussels Sprout, Mushroom & Feta Galette
Cook Time 40 minutes
Servings 7 people
Calories 411 kcal
Ingredients
Crust:
- 3/4 cup cassava flour
- 3/4 cup super-fine almond flour
- 1/4 cup arrowroot
- 1/2 tsp. salt
- 1 tsp. dried thyme leaves
- 12 Tbsp. grass-fed butter, cut into pieces & chilled
- 1 egg yolk
Filling:
- 2 Tbsp. olive oil or coconut oil
- 1/2 cup minced onion
- 2 minced garlic cloves
- 1 cup sliced mushrooms
- 1/2 tsp. salt
- 1/2 tsp. dried thyme leaves
- 1-2 pinches cayenne pepper
- 2 cups Brussels sprouts, trimmed & thinly sliced
- 1 cup baby tomatoes, cut in half lengthwise
- 2 oz. crumbled feta cheese
- 1 egg + 1 Tbsp. cold water
Instructions
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Preheat oven to 400 degrees F. In food processer fitted with S-shaped blade, combine cassava flour, almond flour, arrowroot, salt and thyme. Add butter and pulse until it forms pea-size pieces.
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Transfer mixture to bowl and set aside. In small bowl, combine water and egg yolk. Pour into flour mixture, stirring with fork until fully incorporated. Form dough into 6-in. disc, wrap and refrigerate 30 minutes.
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To prepare filling, warm medium sauté pan over medium heat. Add oil, onion and garlic and sauté 3-4 minutes until onions soften.
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Add mushrooms, salt and thyme and sauté 2 minutes. Add Brussels sprouts and sauté 2-3 minutes more.
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Transfer filling to bowl, stir in baby tomatoes and set filling aside to cool slightly.
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Roll out crust between two layers of parchment paper. Sprinkle paper with a little cassava flour if dough is too sticky. Roll crust into a 12-in. round, (don’t worry if it’s not exact). Peel off top layer of parchment paper.
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Spoon filling onto middle of crust, leaving 2-in. rim around it. Fold crust over edge of filling, toward the middle, using hands to gently press together. Sprinkle crumbled feta cheese over center.
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In small bowl, mix egg and water and brush over crust. Slide galette with bottom piece of parchment paper onto sheet pan.
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Bake 35-40 minutes until bottom and top crusts are lightly browned. Serve warm or at room temperature.
Nutrition Facts
Brussels Sprout, Mushroom & Feta Galette
Amount Per Serving (1 slice)
Calories 411
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 15g75%
Cholesterol 112mg37%
Sodium 565mg24%
Potassium 219mg6%
Carbohydrates 22g7%
Fiber 3g12%
Sugar 3g3%
Protein 7g14%
Vitamin A 1140IU23%
Vitamin C 29.9mg36%
Calcium 119mg12%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.