Serve this vegetarian tart recipe as a main dish or in thinner slices for an appetizer or side dish.
Add water, 1 tablespoon at a time, if they start to burn.
Add garlic and cook, stirring, for 1 minute more.
Transfer to a large bowl.
Heat the remaining 1 tablespoon oil in the pan.
Add Brussels sprouts and the remaining 1/8 teaspoon each salt and pepper.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Stack pie crusts on top of each other so you have a double-thick crust.
Roll out on a lightly floured surface into a 13- to 14-inch circle.
Transfer to the prepared baking sheet.
Sprinkle 1 cup cheese in the center, leaving a 1 1/2-inch border around the edge.
Top the cheese with the onions, then the Brussels sprouts and sprinkle with the remaining 1/2 cup cheese.
Fold the edge of the dough over the filling, pleating as you go.
Bake the galette until the crust is lightly browned, 30 to 35 minutes.
Let cool for 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
