A SAVORY GALETTE: POTATO AND BRUSSELS SPROUTS

This recipe for a savory galette calls for a melty cheese topped with already cooked vegetables. For this combination of potatoes and Brussels sprouts, Wancio recommends Thomasville Tomme, a raw cow’s milk from Thomasville’s Sweet Grass Dairy. Substitute with a semisoft cheese such as Gouda or Gruyere.

Make the galette your own by topping it with any combination of 2 cups of cooked vegetables. If you like, add a bit of leftover meat.

Wancio likes the addition of pickled peppers to add a bit of heat and acid. It’s fine to leave them off, or add some other pickled vegetable, even thin slices of pickled okra.

1 sheet prepared puff pastry (1 sheet from a 17.3-ounce

2-sheet package)

6 ounces cheese, cut into ¼-inch-thick slices (about 1 ½

cups)

5 roasted, seasoned fingerling potatoes, cut into ¼-inch

slices (about 1 ½ cups)

7 roasted, seasoned Brussels sprouts, cut in half

1 egg

Sea salt, for sprinkling

1 tablespoon sliced Pickled Fresno Peppers, for garnish

(see recipe)

Dill sprigs and chopped chives, for garnish

Heat the oven to 425 degrees. Line a baking sheet with parchment paper.

Center puff pastry on a prepared baking sheet. Arrange cheese in shingle fashion in the middle of the puff pastry, making sure to leave a 2-inch border free all the way around. Top with a layer of sliced potatoes and then sprouts. Fold crust over filling, leaving center open.

In a small bowl, make egg wash by whisking egg until frothy. Brush egg wash on folded edges of crust. Discard any remaining egg wash. Sprinkle edges with sea salt, if desired. Put baking sheet on lower rack in oven and bake 15-20 minutes or until crust is golden brown, but not too dark. Remove from oven and allow to cool 5 minutes. Sprinkle with peppers and garnish with dill sprigs and chopped chives.

Serves 4.

Per serving: 587 calories (percent of calories from fat, 59), 18 grams protein, 42 grams carbohydrates, 3 grams fiber, 39 grams total fat (12 grams saturated), 89 milligrams cholesterol, 531 milligrams sodium.

PICKLED FRESNO PEPPERS

These pickles need to sit at least overnight before using, and are best if they have been in the brine for a week. Once made, they will keep for months in the refrigerator.

1 cup apple cider vinegar ¼ cup water

2 ounces granulated sugar 2 teaspoons salt 10 Fresno peppers

Make brine: In a medium saucepan, combine vinegar, water, sugar and salt. Bring to a boil. Then remove from heat and allow to cool to room temperature.

Remove stems from peppers and remove seeds if you wish to cut down on the heat. Thinly slice peppers and submerge in brine. Cover and let stand at room temperature. Allow peppers to pickle at least overnight before using. If not using right away, refrigerate the pickles.

Makes 1 cup.

Per tablespoon: 19 calories (percent of calories from fat, 2), trace protein, 4 grams carbohydrates, trace fiber, trace total fat (no saturated fat), no cholesterol, 290 milligrams sodium.

PHOTO BY CHRIS HUNT FOR THE ATLANTA JOURNAL-CONSTITUTION STYLING BY CHEF SHAIN WANCIO. Oven components for the Savory Puff Pastry Galette include (from top left) Thomasville Tomme Cheese, Brussels sprouts, egg with brush, fingerling potatoes, all sitting on top of puff pastry dough.

STYLING BY CHEF SHAIN WANCIO. PHOTO BY CHRIS HUNT FOR THE ATLANTA JOURNAL-CONSTITUTION Potato and Brussel Sprouts galette.