Galette with brussel sprouts, sweet potatoe & apple
For the dough:
  • 200g whole spelt flour
  • ½ tsp salt
  • 80g butter
  • 1 egg
  • 40-50ml cold water
For the spread:
  • 140g sweet potatoes
  • 1 small apple
  • 50g brussel sprout
  • 50g hazel nuts
  • 100g cottage cheese
  • 1 tsp dried herbs as you prefer
  • salt, pepper
  1. For the dough mix flour and salt in a bowl. Dice the butter into little cubes and mix with the flour to get a crumbly texture, then add the egg and gradually add the water and knead to a smooth dough. Wrap in plastic and refrigerate for about 20 minutes.
  2. Meanwhile prepare the spread. Peel sweet potatoes and apple and cut into small pieces, clean the brussel sprouts and cut in half or quarter. Roughly chop hazelnuts and mix all together with cottage cheese. Add dried herbs, salt and pepper to taste.
  3. Preheat oven to 200°C. Take the dough out of the fridge, cut in half and roll each one to a round shape, prick with a fork and place them on a baking tray covered with baking paper. Spread the mixture leaving out a few centimeters of the edges to fold them. Bake for about 25 minutes.
Recipe by piroggi at