A savory twist on a galette. The sweet vine cherry tomatoes, tangy feta and crumbed pear and brie sausage are all tucked in with a flaky buttery pastry, leaving you with a burst of amazing flavours! A perfect appetizer or serve it as a light lunch.
This particular galette came together when I tested this pear and brie sausage for the first time! It is from a local Hungarian butcher (The Hungary Butcher) who has the best Hungarian sausages and likes to experiment with different flavours. I must say it is absolutely delicious!! It was a perfect combination of flavours with the feta cheese, tomatoes and thyme.
WHAT IS A PIZZA GALETTE?
First looking at a galette, it is a sweet pastry dough that is usually filled with fruit. A pizza galette is traditional pizza ingredients with a freeform dough that is folded using the same technique for a galette.
My pizza galette has savory pizza ingredients with sausage, tomato, feta and herbs. Where the galette comes in is the pastry dough I make for my galettes and folding the dough around the edges creating the same design as you would on a galette. So that is why it is called pizza galette!
INGREDIENTS & TIPS
PASTRY DOUGH:
- Flour: I used all purpose flour and you can substitute for whole wheat pastry flour
- Salt
- Unsalted butter: make sure it’s cold for better flaky results
- Ice water
- Vinegar: the acidity creates a more tender crust
- Thyme: I sprinkle dry thyme on the pastry dough after it was egg washed, it is optional
FILLING
- Extra virgin olive oil
- Sausage links: I used pear and brie sausage for this recipe, however other options are Hungarian kolbasz, chorizo, Italian sausage or any other flavoured sausage that you think would be a good flavour combination
- Red onion
- Garlic
- Cherry tomatoes: I used organic vine cherry tomatoes
- Feta
- Herbs: dried thyme and basil, as well fresh thyme for garnishing
- Egg
HOW TO MAKE THIS DELICIOUS PIZZA GALETTE
MAKE AHEAD DOUGH: Combine flour and salt in a medium bowl. Take butter out of the refrigerator and grate using a pastry blender or grater, cut butter into the flour and toss together.
Add the vinegar to the ice cold water. Gradually add the ice water a little at a time, stirring the dough around the bowl with a fork or your hands to bring the dough together.
As soon as it is moist enough to gather the dough together, form the dough into 1 large disc and tightly wrap in plastic wrap and place in the refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.
FILLING: Remove the casing from the sausage links and add 1 tablespoon of olive oil to the skillet, over medium heat, add crumbled sausage. Cook sausage until it is no longer pink and cooked through. Transfer to a plate and allow to cool.
Preheat oven to 375℉. Line baking sheet with parchment paper.
Remove the pastry dough from the refrigerator and roll it out on a lightly flour surface to a 12 inch circle. Then transfer to the lined baking sheet.
Drizzle 2 tablespoons of olive oil on the rolled out dough. Add half the feta, then add your toppings, sausage, onion, garlic, cherry tomatoes, feta, basil and thyme.
Fold the edges in creating a pleat design. Brush with egg wash, sprinkle dry thyme on crust is desired and bake for 30 minutes until the crust is golden. Remove the galette from the oven and allow to cool for 5 minutes. Add fresh thyme if desired.
Once the pizza galette has sat for about 3-4 minutes, it is ready to slice. Enjoy this delicious pizza galette as an appetizer or serve it up for a light and delicious lunch with a salad.
TRY THESE OTHER SAVORY DELICIOUS GALETTE
STORING…in most cases, it is unlikely you will have any leftovers. However, if you do, I suggest to store in the refrigerator in a air-tight container for up to 2 days. To reheat, in the oven at 275 degrees Fahrenheit for about 15-20 minutes.
DID YOU MAKE THIS RECIPE……
I would love to hear your feedback and suggestions. Please leave me a review with comments and any questions you may have. 🙂
Pear and Brie Sausage Tomato and Feta Pizza Galette
Equipment
- Baking sheet
- small skillet or fry pan
Ingredients
Dough:
- 1⅓ cup all purpose flour
- 1/2 tsp salt
- 6 tbsp cold unsalted butter
- 4-5 tbsp ice old water
- 1/4 tsp vinegar
Filling:
- 3 tbsp extra virgin olive oil
- 1-2 sausage links, casing removed (approx. 6-7 oz)
- 1/2 small red onion, sliced
- 2 garlic, minced
- 3/4 cup cherry tomatoes, sliced in half
- 1/2 cup feta, crumbled
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1 egg, beaten
- fresh thyme, for garnishing (optional)
Instructions
Dough:
- Make ahead: Combine flour and salt in a medium bowl. Take butter out of the refrigerator and grate or using a pastry blender, cut butter into the flour bowl and toss together. Add the vinegar to the ice cold water. Gradually add the ice water a little at a time, stirring the dough around the bowl with a fork or your hands to bring the dough together. As soon as it is moist enough to gather the dough together, form the dough into 1 large disc and tightly wrap in plastic wrap and place in the refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible, as over mixing will cause the dough to become tough.
Filling:
- Using a small skillet or fry pan, add 1 tablespoon of olive oil, over medium heat, add crumbled sausage. Cook sausage until it is no longer pink and cooked through. Transfer to a plate.
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Remove the pastry dough from the refrigerator and roll it out on a lightly flour surface to a 12 inch circle. Then transfer to the lined baking sheet.
- Drizzle 2 tablespoons of olive oil over dough. Add half the feta, then add your toppings, sausage, onion, garlic, cherry tomatoes, remaining feta, basil and thyme.
- Fold the edges in creating a pleat design. Brush with egg wash, sprinkle dry thyme on crust is desired and bake for 30 minutes until the crust is golden. Remove the galette from the oven and allow to cool for 5 minutes. Add fresh thyme if desired.
- Serve as an appetizer or light lunch with a salad. Enjoy!
