Ingredients
Equipment
Method
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!