Brussels Sprout Mini Galettes

These mini galettes are a flavor battleground between balsamic caramelized leeks, mushrooms, crunchy roasted beets, and tangy blue cheese. Of course I added in an obscene amount of rosemary because it’s fresh, growing abundantly around me and smells so freaking good in my hands, kitchen, and galette.

Crust:
2 cups all-purpose flour
3⁄4 teaspoon salt
6 ounces butter, very cold
1⁄2 cup ice cold water

Filling:
3 small leeks
6-8 mushrooms
4 cups Brussels sprouts (diced into 1/4 wedges)
1/2 cup of blue cheese
2 tablespoon coconut oil
2 tablespoons
1-2 springs fresh rosemary
salt
basil to garnish

View the full recipe at Chew and Taste →