Brussels Sprout Galette With Leeks & Comté Cheese

by Zarina
Brussels Sprout Galette With Leeks & Comté Cheese

Homemade flaky beautiful crust with a creamy leek and comté cheese filling topped with Brussels sprouts that are crisp on top and gorgeously caramelized… the perfect slice of savoury deliciousness. The filling is made with butter, cream, leeks, garlic, thyme, comté cheese, and a splash of sherry… all the flavours marry so perfectly together and give this galette such depth in flavour.

Sliced up for the main course with a green salad, enjoyed with a cuppa in the afternoon, or if you’re like me straight out the fridge for brekkie, this gorgeous galette is an absolute winner. If you don’t want the faff of making your own pastry, you could use a ready-made shortcrust pastry too. After experimenting with many galette crusts, this absolutely stunning recipe from @abeautifulplate using sour cream is the ultimate!!!

Brussels Sprout Galette With Leeks & Comté Cheese

Brussels Sprout Galette With Leeks & Comté Cheese

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 150g Plain flour
  • ½ tsp Kosher Salt
  • 115g Cold unsalted butter cut into cubes
  • 60g Cold full fat sour cream
  • 2 tsps freshly squeezed lemon juice
  • 60ml Ice water
  • 1 Large Egg
  • 1 tsp Milk
  • 450g Brussels sprouts cut in half
  • 150g Leeks finely sliced
  • 30g Butter
  • 999 Thyme springs
  • 6 Cloves Garlic crushed
  • 40g Double cream
  • 100ml Sherry
  • 100g Comté cheese grated
  • Salt
  • Pepper


  1. Prepare Dough: Whisk together the all-purpose flour and salt in a medium mixing bowl.
  2. Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together until lightly coated.
  3. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.
  4. In a separate bowl, whisk together the sour cream, lemon juice, and ice water.
  5. Create a well in the flour mixture and add the wet ingredients
  6. Stir with a spatula until the dough begins to clump together
  7. Transfer the dough and any dry bits to a lightly floured countertop and use your hands to press and knead the dough gently until it comes together
  8. Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1-2 hours – or until chilled and firm
  9. Preheat the oven to 200°C
  10. Add the butter and melt in a saucepan over medium heat; add the leeks and thyme and cook until soft but not brown.
  11. Add the garlic and cook for a further couple of minutes 
  12. Add the sherry and cook until reduced by half, season with salt and pepper
  13. Remove the thyme springs
  14. Lower the heat, add the double cream, and heat through
  15. Finally, add the cheese and stir until all melted; take off the heat and remove the filling into a tray or to cool, spreading it to an even layer
  16. EGG WASH – Mix the egg and milk in a small bowl, set aside
  17. Line an oven tray with baking paper
  18. Remove the dough from the fridge and lightly dust with flour
  19. If it is too cold, allow it to sit at room temperature for 5 to 10 minutes before proceeding
  20. On a floured work surface, roll into a 12-inch round, transfer to the lined baking sheet. Note: If the dough warms too quickly or becomes sticky, chill in the refrigerator for 10 to 15 minutes before proceeding
  21. Spoon the mixture into the centre of the dough, spreading it in a thick even layer leaving a 1-1/2 inch border on all sides
  22. Press the cut Brussels sprouts into the cheese keeping the cut edge still exposed
  23. Fold and pleat the edges of the dough border over the filling – leaving the centre exposed
  24. Lightly brush the edges of the dough with egg wash
  25. Bake for 40 to 50 minutes, rotating the pan halfway, or until the crust is golden brown in colour
  26. Place on cooling rack and allow to cool for 5 to 10 minutes before slicing and serving
  27. Garnish with fresh thyme leaves
  28. Serve hot, warm, or at room temperature… all are equally delicious!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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