Sausage, Onion and Pepper Galette

This savory sausage, onion and pepper galette is perfect for a weekend dinner. But, if you’re inspired to make the galette dough and filling in advance, you can throw this rustic tart together on a weeknight.

I was inspired to make this tart after reading Think pies are too fussy? A rustic galette is just as impressive — and much easier in the Washington Post.

We had some leftover grilled sausages on hand. I used them to create a filling of the much-loved combination of onions, peppers and sausages, topping it with flavorful Italian cheeses. I recently made it again without the cheese and it was a winner too.

Be sure to make the galette dough in advance. Refrigerate it for at least an hour before making the galette.

Tips

I recommend a mix of sweet or spicy Italian sausages.
Use a blend of cheeses in the filling. I used Trader Joe’s Quattro Formaggio blend, which includes Asiago, Provolone, Parmesan and Fontina.

Ingredients

You will need the following ingredients to make this sausage, onion and pepper galette.

Galette dough for 1 crust (recipe here)
2 tablespoons olive oil
1 large onion, sliced, then cut slices in half
2 large colored bell peppers, sliced from top to bottom into 1/4 to 1/2-inch thick slices
3 Italian sausages, cooked and sliced into 1/4-inch rounds
Kosher salt to taste
Fresh ground black pepper to taste
1 cup shredded Italian cheeses

You need the following ingredients to make an egg wash to brush on the crust before baking.

1 large egg
1 tablespoon milk (heavy cream or water will work)

Directions

Make the Filling

Add the olive oil to a skillet. Sauté the peppers and onion until the slices start to soften.

Add the sausage slices and continue to cook until sausages brown a little on the edges and the vegetables are soft. Season with salt and pepper.

Remove the pan from the heat.

Make the Galette

Set a rack in the middle of the oven. Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper.

Flour a flat work surface to roll out the dough.

Roll out a disk of dough into a 13-inch circle, about 1/8-inch thick. Transfer to the baking sheet. I use a large spatula or two to help with this.

Add the sausage filling to the center of the dough and spread it evenly over the crust, leaving a 2-inch border.

Sprinkle the cheese over the top of the filling.

Fold the edges of the crust over the filling, pleating the edge (folding and tucking a little for each pleat), making a complete circle. It doesn’t have to be perfect.

Whisk the egg and milk mixture together in a small bowl.

Brush the edges of the galette with the egg wash.

Bake the galette for 40 to 45 minutes until the crust is golden brown and crisp, rotating the pan from front to back halfway through.

Cut into slices to serve.