Apple Sausage Galette

Preheat oven to 425°F (218°C).

For the Pastry: In a large bowl, combine the whole-wheat pastry flour, pastry flour, and salt.

Add cold unsalted butter, cut into chunks, and cut it into the dry mixture using a pastry blender until the mixture resembles a coarse meal.

Add cold 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 30 minutes 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 the 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 sliced red onion and sprinkle liberally with salt.

Sauté for approximately 10 minutes until translucent. Remove from heat and set aside.

If necessary, add more oil to the pan and add the honey garlic sausages (casings removed). Cook until browned then remove from heat and set aside.

In a large bowl, combine cored and sliced apples, nutmeg, fresh rosemary, cinnamon, cloves, ground ginger, brown sugar, and 1/8 cup pastry flour.

To Assemble: Place a layer of sautéed onion onto the waiting pastry, leaving a 1 1/2 inch border along the edge.

Top with half of the cooked sausage and half of the chopped fresh rosemary.

Add the apple mixture and sprinkle with the remaining sausage and rosemary.

Wrap the edges of the pastry towards the center.

Brush the pastry with milk.

Slide onto a pizza pan and place in the oven.

Bake for 20 minutes then reduce heat to 350°F (175°C) and bake for an additional 30 minutes.

Remove from the oven and let stand for 10 minutes before cutting.