One of the first things I learned how to make in the kitchen was pastry. In truth cinnamon rolls may have been first, but pastry was definitely a close second.
Pastry may be an odd place to start out, but at the tender age of… some point before ten I was already well versed in carefully adding flour to our temperamental Kitchen Aid mixer. I was ready for a challenge.
From the time I patched the last hole in my first of many awkwardly rolled out pastries, I had embarked on a nearly twenty year long love affair with all things wrapped in butter and baked with love.
Pies are my specialty. If I get invited to a potluck, I arrive with fresh pie in hand. If I’m heading over to a friend’s for a low-key birthday celebration, you bet I have her favorite pie waiting in the wings.
Pie is fairly universal. You don’t encounter many people who would say no to a slice of pie. Regardless of taste and temperament everyone has a type of pie they would gladly eat any day of the week. Even if you were born without a sweet tooth (is that even possible?) I doubt you could resist the charms of a gorgeously golden Chicken Pot Pie.
Whether you live for this flakey indulgence or you approach pie with a hesitant fork this week’s recipe is bound to catch your eye. Prepared to be amazed by this enticing salty-sweet Apple Sausage Galette. At the center of this tawny, homey treat is a generous layer of spiced Cortland apples, which sit atop of a bed of sautéed red onions. The whole mess is enveloped in a rich nutty whole-wheat pastry crust and, to up the naughty factor further, sprinkled with a crumbling of honey garlic sausage. With so many winning attributes, you’ll be hard pressed to find a reason not to invite this crisp buttery guest to your next get together.
Soulfully rustic and an intriguing compilation of contrasting tastes and textures, this Apple Sausage Galette is a pastry fanatic’s dream come true.
Apple Sausage Galette: Serves 4
¾ cup pastry flour
½ cup whole-wheat pastry flour
½ cup cold unsalted butter, cut into chunks
½ tsp salt
¼ cup cold water
½ red onion, sliced
2 tbsp olive oil
2 honey garlic sausages, castings removed
3 Cortland apples, cored and sliced
¼ brown sugar
1/8 cup pastry flour
1 tsp ground ginger
1 tbsp cinnamon
Pinch of cloves
Pinch of nutmeg
1 tbsp fresh rosemary, chopped
1/8 cup milk
Preheat oven to 425°
For the Pastry: Combine flours, and salt in a large bowl.
Add butter and cut it into the dry mixture using a pastry blender until the mixture resembles a coarse meal.
Add water and stir until the dough starts to come together.
Touching the pastry as little as possible, form the mixture into a ball and flatten into a disc.
Wrap in plastic wrap and place in the fridge for a minimum of a half an hour or up to 48 hours.
When ready to use, remove the pastry from the fridge and leave to rest for 15 minutes.
Place on a cool well-floured surface.
Using a floured rolling, pin roll out pastry in a circular shape until it is 1/8 of an inch thick.
For the Filling: In a medium skillet heat olive oil over medium heat.
Add onion and sprinkle liberally with salt.
Sautee for approximately 10 minutes until translucent.
Remove from heat and set aside.
If necessary add more oil to the pan and add the sausage.
Cook until browned then remove from heat and set aside.
In a large bowl combine apples, spices, sugar and flour.
To Assemble: Place a layer of onion onto the waiting pastry leaving a 1 ½ inch border along the edge.
Top with ½ of the sausage and ½ of the rosemary.
Add apples and sprinkle with the remaining sausage and rosemary.
Wrap the edges towards the center.
Brush pastry with milk.
Slide onto a pizza pan and place in the oven.
Bake for 20 minutes then reduce heat to 350° and bake for an additional 30 minutes.
Remove from the oven and let stand for 10 minutes before cutting.