Every Superhero has one great nemesis. Batman has Joker. Superman has Lex Luthor. My nemesis is named Inertia. Inertia convinces me to sleep an extra hour; she calls me to my comfy couch, and encourages me to get lost in formulaic television rather than creating something of my own. Inertia’s power frightens me. Without her, there’s no telling what I can do, yet I don’t know how to rid myself of her. This layoff has given me approximately 40 weeks to reinvent myself. 40 weeks seems like plenty of time, but not when Inertia sits at my left hand, whispering to me, “Tomorrow, tomorrow, start tomorrow.”
Savory Brussels Sprouts & Caramelized Onion Galette
- 1 Tablespoon butter
- ½ onion, sliced
- 4 Large Brussels sprouts, cut in half and finely shredded (about 1 1/2 cups of leaves)
- 1/3 cup Canadian bacon, finely diced
- 1/3 cup crumbled feta cheese
- 1 1/3 cup All-purpose flour
- ½ teaspoon salt
- 2 teaspoon fresh thyme, chopped
- 1/3 cup canola oil
- 3 Tablespoons plus 1 Tablespoon milk
- Sauté onion in butter until beginning to soften. Add Brussels sprouts and bacon and continue cooking until onions are soft and golden. Sprinkle with salt and pepper and set aside.
- Preheat oven to 350 degrees. In a medium bowl, combine flour, salt and thyme. Combine canola oil and 3 Tablespoons milk in a measuring cup. Pour oil mixture over flour mixture and mix well. Place dough between two sheets of waxed paper and roll into a 12” circle. Place on a sheet pan, remove waxed paper.
- Spread filling on dough, leaving a ¾” border. Sprinkle filling with feta cheese. Brush border with remaining 1 Tablespoon milk, fold border towards center, just barely enclosing filling and pleating as you go. Brush top of dough with any remaining milk.
- Bake galette 25-30 minutes until crust is golden brown.