brussel sprout mini galettes w/balsamic caramelized leeks

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 its fresh, growing abundantly around Portland and smells so freaking good in my hands, kitchen, and galette.  

brussel mini galette

what kind of hungry are you?

In my own experience eating well is not about militantly avoiding certain foods. It is about respecting your true biological hunger. It's about taking the time for yourself, when you eat to really ask, how hungry am I? 

Getting in touch with your true physical hunger is probably both the hardest, and the most transformative part of mindful eating. Jan Chozen Bays argues there are actually seven different types of hunger. In her book “Mindful Eating: A Guide to Rediscovering a Healthy and Joyful Relationship with Food”:  eye hunger, nose hunger, mouth hunger, stomach hunger, mind hunger, cellular hunger, and heart hunger.  

If you just read all seven of those types of hunger, and you are like me, you might be thinking:  wow I have not paid nearly enough attention, and what the heck is eye hunger. I encourage you to check out her book, she gives great advice about how to really listen to your body and your emotions to achieve a very nuanced awareness of what is motivating you to eat. But, in the meantime while you wait for your Amazon prime delivery, I'll explain the short version of why this is important.

 Most people have a desire to eat and therefore think, "I am hungry" which is not always true. You could be nervous, excited, bored, enticed by a smell or picture, but when you actually take a moment to become aware of your physical signs of hunger, you may discover that you are not hungry at all or even really full. In order to eat the types of food and quantity that your body truly needs, paying attention to your hunger before you eat is paramount.

You can start thinking more deeply about your hunger with this zinger of a mini brussell galette. I guarantee you that you'll enjoy it more if you bite in when you're body actually needs fuel!

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 brussel sprouts (diced into 1/4 wedges)
1/2 cup of blue cheese
2 tablespoon coconut oil
2 tablespoons balsamic vinegar  
1-2 springs fresh rosemary
salt
basil to garnish

1. Make the galette crust by first combining the flour and salt. (Pro-tip: keeping the flour and bowl very cold can help with the crust end-result). Cut in the butter using a pastry cutter, until the mixture resembles coarse cornmeal - work as quickly as you can so that the butter does not warm up. Add the ice water and form the dough gently until it comes together - DON'T OVERMIX (#1 pasty rule) Wrap the dough ball in plastic and refrigerate it for at least 30 minutes (or you can be like me and make multiple batches to freeze up to three months)

2. Preheat the oven to 375. Bake the brussel sprouts w/a little coconut oil for about 15-20 mins until they brown on top.  In the meantime dice the leeks into small disks and the slice the mushrooms into similar sized pieces. Saute the leeks in coconut oil and balsamic on medium heat for about 5 mins until soft, then add in the mushrooms and a few pinches of salt.  Saute from about 10 min longer, drain excess liquid (you don't want your galette to get watery!) Then add in the blue cheese to your leek/mushroom mix. 

3. To make the pastry, cut the dough into 6-8 equal pieces and using a rolling pin, roll the dough into a circle about 1/8-inch thick. I have these fun pastry pans, but you can make a galette right on a baking sheet as well. Transfer the dough to a lightly oiled baking surface or parchment paper. Add in the leeks mixture, then the brussel sprout and top with the fresh rosemary. Bake for about 20-30min until the crust is turning golden brown. 

Optional: Use a pizza stone, this helps the galette crust stay firm and crispy on the bottom.