Sausage and Caramelized Onion Galette
This Sausage and Caramelized Onion Galette is a rustic savory tart made with a buttery, flaky homemade crust and filled with caramelized onions, sausage, and a rich, creamy sauce. It’s simple enough for a weeknight dinner yet impressive enough to serve when family or friends come over.
Don’t let the homemade pastry intimidate you. The dough comes together with just a few pantry ingredients and bakes into a tender, flaky crust that’s well worth the little extra effort. Once you try it, you’ll understand why this galette has become one of my family’s favorite dinners.
Why You’ll Love This Recipe
- Buttery, flaky homemade crust that’s surprisingly easy to make.
- Rich and creamy sausage and caramelized onion filling.
- No special pie pan required.
- Great for lunch, dinner, or casual entertaining.
- The dough can be prepared a day in advance.
While Testing This Recipe
While making this galette over the years, these little tips have made the biggest difference:
- Keep the butter and water very cold for the flakiest crust.
- Don’t overwork the dough; mix just until it comes together.
- Let the filling cool completely before adding it to the dough to prevent a soggy crust.
- If the dough feels too firm after chilling, let it sit at room temperature for 3–5 minutes before rolling.
- Bake until the crust is a deep golden brown for the best flavor and texture.
Frequently Asked Questions
Can I use store-bought pie crust?
Yes. Homemade pastry gives the best flavor and texture, but a good-quality store-bought crust works when you’re short on time.
What sausage works best?
Any fully cooked sausage you enjoy will work, including beef, chicken, turkey, or smoked sausage.
Can I make the dough ahead?
Yes. The dough can be refrigerated for up to 2 days before using.
Can I freeze the galette?
Yes. Bake it first, allow it to cool completely, then freeze for up to 2 months. Reheat in the oven until warmed through.
How do I store leftovers?
Store leftovers in the refrigerator for up to 3 days and reheat in the oven to help keep the crust crisp.
**If you like galette, then you’ll enjoy my mushroom galette for breakfast.
Sausage and Caramelized Onion Galette
Ingredients
For the dough
- ¾ tablespoon sugar
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter cut into cubes (must be chilled)
- 2 tablespoons ice water
For the filling
- 2 tablespoon all-purpose flour
- 2 tablespoon olive oil
- ¼ teaspoon black pepper
- ½ teaspoon oregano
- 1 cup milk
- ½ cup water
- Salt to taste
- 1 large onion thinly sliced
- 1 ½ cup cooked and diced sausage any type you like.
Instructions
Making the dough
- In a bowl, add flour, salt, sugar whisk well. Add butter and using a fork or your fingertips combine with flour until the mixture looks like coarse crumbs. Add water and gather to form a dough, do not knead. (If you have a food processor, then add all ingredients together and pulse.)
- Shape dough into a disk, cover with plastic wrap and refrigerate for 45 minutes to an hour. (You can make this dough at night and use it next day if you wish.)
Making the filling
- Mix flour with water and keep aside.
- In a pan, add the oil and onion, sauté until onion is caramelized.
- Add the black pepper, oregano, and sausage. Pour the flour water mixture and stir on medium heat.
- Pour the milk, season with salt, and keep stirring on medium heat until you get a thick creamy consistency.
- Let the filling come to room temperature.
Making the galette
- Preheat oven to 190C/375F.
- Since the dough is very delicate, cut enough parchment paper to cover your baking tray. Place parchment paper on your working surface and dust with flour.
- Place the dough on the parchment paper and roll out to 12-13 inches wide. If the dough is hard, then keep it out of the fridge 3 minutes before rolling.
- Place the parchment paper with the dough in your baking tray.
- Pile the filling in the center of the dough, then spread evenly but keep it 2.5 inches away from the edges.
- Fold doughs edges, up and to the center do this clockwise.
- Brush the edges with milk.
- Bake the Galette for 30 to 40 minutes, or until the crust is golden brown. Serve hot.
Notes
- Keep the butter and water very cold for the flakiest crust.
- Don’t overwork the dough; mix just until it comes together.
- Let the filling cool completely before adding it to the dough to prevent a soggy crust.
- If the dough feels too firm after chilling, let it sit at room temperature for 3–5 minutes before rolling.
- Bake until the crust is a deep golden brown for the best flavor and texture.
Nutrition
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You are right, the homemade crust makes all the difference. Your savoury galette looks amazing!
I fell in love with baking after visiting your blog Angie, so thanks to you for making me a good baker 🙂
I have fell for this one already! And homemade crust is always the best!
I lost hope on store bought pie crust since long time ago, homemade crust always enhances the flavor of the filling!
I made this tonight, and it was quite nice. Its the first time Ive made shortcrust pastry, and I think it was a touch too short. Rich, buttery and crumbly it was nice but I wonder if another spoon or two of water might have helped.
I’m lucky that there are several decent deli/butchers around me so I can experiment with sausages from Scottish Pork, Cumberland, Kabanos with chilli +/- cheese, chicken and leek, beef, bratwurst and many more. The fun will be adjusting the herbs and seasonings to complement the sausages.
Hi Ewan, glad you gave this recipe a go! If the dough is very crumbly you can add another tablespoon of chilled water. Flour changes according to brands and some might need more moisture than others. Good luck 🙂
Hi! I’m looking at making this soon, and was wondering why the flour and water in the filling are used? I can’t figure it out!
Hi Hannah, it is to make the sauce thick! Hope this helped.