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.
- 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 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.
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
This rustic Caramelized Onion and Sausage Galette combines a flaky homemade pastry crust with a creamy filling of caramelized onions and sausage. It’s an easy, comforting meal that’s perfect for lunch, dinner, or casual gatherings and tastes even better served warm from the oven.
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.
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.
- 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.
Serving: 1 Serving | Calories: 511kcal | Carbohydrates: 36g | Protein: 19g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 592mg | Potassium: 394mg | Fiber: 2g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg
.
