My all-time favorite pizza is one brushed with olive oil and topped with mozzarella and fontina cheese, thin slices of potato, hot Italian sausage and fresh rosemary. I shared the recipe on the blog a while back and I still make it over and over again to this very day. I decided to take those flavors that I love so much and turn them into this savory Potato, Sausage and Rosemary Galette! It’s the perfect dish to make this holiday season when you want to impress your family and friends. Whether it’s for a quick and easy dinner or light weeknight lunch (light as in not too heavy), this galette will quickly become your new favorite savory pie, I promise.
Let’s start with the pasty. This is basically a pie dough, but without the sugar some recipes have. In a large bowl, combine the flour, parmesan cheese and salt until well combined. Add the butter and cut it in with a pastry blender or your fingers until it resembles coarse crumbs the size of peas.
**Tip: If you use your hands, you want to make sure not to over work the butter because cold butter allows for flakier crust that rises higher!**
Drizzle in 5 tablespoons of water, stirring gently with a rubber spatula until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
**Note: The dough can be made in advance and kept in the fridge until ready to use. Or you can freeze it and thaw it out in the fridge the night before you plan on making the galette.**
To assemble the galette, on a lightly floured work surface, roll the dough into a 12″ circle about 1/4-inch thick. Carefully transfer the dough to a parchment-lined baking sheet. Brush it with olive oil and then sprinkle the center with the cheeses, leaving a 2-inch wide bare strip along the edge.
**Note: I used a mixture of mozzarella and fontina for the cheesy filling, but gruyere or provolone with mozzarella would be great as well.**
Fan out the potato slices on top of the cheese, overlapping them in a mound. Then break up the sausage and place on top of the potatoes.
**Tip: I used a mandolin like this one, to thinly slice the potatoes. You want them as thin as possible so that they cook in the right amount of time. You can do it by hand, just use a very sharp knife and you’ll need a lot of patience. Although a mandolin is so much faster. Just be careful using it!**
Season with the whole thing with a pinch of salt, freshly cracked black pepper and chopped rosemary. Fold the edges of the dough over toward the center. Brush the edges of the crust with egg wash.
Bake until golden brown and bubbly, about 25 to 30 minutes in a 425°F. Remove from the oven and allow to rest for about 10 minutes before slicing and serving.
You might notice a bit of oil in the center of the galette once it comes out of the oven. This is the fat from the cheese and from the sausage. Allowing the galette to rest before slicing allows these juices to settle in, but if you’d prefer, you can discard it using a spoon.
**Tip: Making sure the potato slices are completely dry before placing them on the galette also ensures less moisture in the galette once baked.**
This is a great dinner option or weekend lunch. I recommend serving it with a simple salad on the side or even some roasted vegetables for a complete meal.
The great thing is that you can make it ahead of time. Just bake off as directed, allow to cool to room temperature and keep in the fridge until ready to serve. You can eat it cold, at room temperature or rewarm it in a 325°F oven for 8 to 10 minutes.
Keep this recipe in mind this holiday season when you’re looking for a quick and delicious no-fuss dinner or light lunch. The best galettes, in my opinion, are the savory kind. This one is loaded with so much flavor thanks to the cheese, sausage and rosemary. Give it a try and let me know what you think below!
Potato, Sausage and Rosemary Galette
Ingredients
Pastry:
- 1 1/2 cups all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, diced
- 5 to 6 tablespoons very cold water
Galette:
- 1 tablespoon olive oil
- 1 cup shredded Mozzarella cheese
- 1/2 cup shredded Fontina cheese
- 2 large Yukon gold potatoes very thinly sliced
- 2 hot or mild Italian sausages casings removed
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 2 teaspoons chopped fresh rosemary
- 1 large egg whisked with a splash of water
Instructions
- To make the pastry, in a large bowl, combine the flour, parmesan cheese and salt until well combined. Add the butter and cut it in with a pastry blender or your fingers until it resembles coarse crumbs the size of peas. Drizzle in 5 tablespoons of water, stirring gently with a rubber spatula until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- To assemble the galette, on a lightly floured work surface, roll the dough into a 12" circle about 1/4-inch thick. Carefully transfer the dough to a parchment-lined baking sheet. Brush it with olive oil and then sprinkle the center with the shredded cheeses, leaving a 2-inch wide bare strip along the edge.
- Fan out the potato slices on top of the cheese, overlapping them in a mound. Break up the sausage and place on top of the potatoes. Season with salt, pepper and rosemary. Fold the edges of the dough over toward the center. Brush the edges of the crust with egg wash, and bake until golden brown and bubbly, about 25 to 30 minutes. Remove from the oven and allow to rest for about 10 minutes before slicing and serving. Enjoy!
Very good! Crust was nice and flaky and the potatoes paired well with the sausage and rosemary.