Apple Sausage Galette
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.