Sausage GALETTE!

As always, I was searching the web for dinner ideas. I came across this pastry thing called a Galette… I saw some filled with sweets and others filled with savory toppings.

Over the weekend, during my weekly grocery shopping trip, I picked up some leeks (which I never cooked with before) and some Italian sausage. Thursday came around and POOF, the idea of an Italian Sausage Galette, was born.

I love this pastry so much and can’t wait to use it again. I want to fill it with chicken (maybe a pot pie mix), with fresh fruit, crack some eggs on top, ground beef (burger galette?) There are so many different places you can take this. I served it with a side salad, made of baby greens and herbs, that i dressed with a sun-dried tomato dressing. It was delicious! Just ask my husband.

I wrote up the recipe and hope that you will give it a try. Feel free to comment with any questions.

ITALIAN SAUSAGE GALETTE
DOUGH
1 ½ cup flour
½ tsp salt
One stick of cold butter (cubed)
6 tbsp. of ice cold water
FILLING
1 lb. of Italian sausage – casing removed
Olive oil
1 medium onion chopped
2 cloves garlic
2 leeks (reserve a handful)
1 Rosemary string
2 sage leafs
Gruyere cheese – per liking
1 egg beaten plus a splash of water
I made my dough using a food processor. Add the flour and the salt, pulse for a few seconds. Then add the cold cubed butter and pulse for a few more seconds. Slowly add the ice cold water and continue to pulse, until dough begins to clump. Remove from the processor onto a lightly floured surface and form into a disk then place in the fridge for about 30 minutes. (To be honest, I made this on a week night and due to the time crunch, the dough was only refrigerated for about 10-15 minutes).
Preheat oven to 375 degrees.
In the meantime, make the filling. Chop up the sausage (if needed), onion, leeks, garlic, sage, and rosemary. In a pan, drizzle some olive oil, add the sausage and onions and cook until browned. Then add the chopped garlic, leeks, sage, and rosemary. Cook for an additional few minutes until leeks are slightly transparent. Remove from heat.
Remove the dough from the refrigerator and place on a floured surface.  Roll it out into a desired shape (to approx. 10×10) and place onto a sheet pan lined with parchment paper. Place the filling in the middle of the rolled out dough. Make sure you leave enough space to fold the dough. Grate fresh gruyere on the top. Fold in the edges and brush the dough surface with the egg wash. Bake for about 30 minutes or so, until golden brown.  Remove from the oven and grate some more gruyere and sprinkle with the reserved leeks.

Serves 3-4 easy.

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