sausage caramelized onion galette 4
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4 from 1 vote

Sausage Caramelized Onion Galette

Course Main
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4

Ingredients

  • **For the dough:
  • 3/4 tablespoon sugar
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 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.