Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- 4 sausages
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Add the cold butter pieces and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add the ice water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 400°F (200°C).
4. Roll out the dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
5. Cut the sausages into small pieces and arrange them on top of the dough, leaving a 1-inch border around the edge.
6. Add the cherry tomatoes and shredded mozzarella on top of the sausages. Season with salt and pepper.
7. Fold the edges of the dough over the filling, pleating as necessary.
8. Brush the edges of the dough with the beaten egg.
9. Bake for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 31g
Saturated fat: 17g
Cholesterol: 140mg
Sodium: 800mg
Total carbohydrates: 26g
Dietary fiber: 1g
Sugars: 1g
Protein: 16g
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as hot dogs or bratwurst.
- You can use any type of cheese you prefer, such as cheddar or gouda.
Variations:
- Add sliced onions or bell peppers to the filling.
- Use different types of sausages or cheeses for different flavor combinations.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Don't overfill the galette, or it will be difficult to fold over the edges.
- Brushing the edges of the dough with egg wash will give it a nice golden color.
Storage instructions:
Store any leftover galette in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the galette in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the galette on a large platter with a side salad.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a light-bodied red wine, such as Pinot Noir.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add more ice water, a tablespoon at a time.
- If the dough is too sticky, add more flour, a tablespoon at a time.
Food safety advice:
Make sure the sausages are cooked through before adding them to the galette.
Food history:
Galette-Saucisse is a popular street food in France, particularly in the region of Brittany.
Flavor profiles:
The galette has a buttery, flaky crust and a savory filling of sausages, tomatoes, and mozzarella.
Serving suggestions:
Serve the galette hot, straight out of the oven.
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Region: French