Potato, Sausage and Rosemary Galette
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.
Keep this recipe in mind 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
Equipment
- Mixing bowl
- Pastry blender
- Rolling Pin
- Baking sheet
- Pastry Brush
Ingredients
- Pastry:
- 1 1/2 cups all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon Kosher salt
- 1/2 cup cold unsalted butter diced
- 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 Kosher 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!
