Goût de France: Gouda, Caramelized Onion, Fennel, and Apple Sausage Galette

I’m having a love affair with galettes. They’re so easy, versatile, and satisfying— and a lot of fun to create. They work as an appetizer, main dish, or dessert. You can experiment with your own favorite flavors using a premade puff pastry to speed up the process— or make your own pastry if that’s your thing. But if you’re stuck in a rut with the same ol’ same ol’ try this rustic, yet elegant delight. Perfection not required. Serve with a side salad and voila! Dinner’s served.

My Gouda, Caramelized Onion, Fennel, and Apple Sausage Galette is inspired by my fave pizza recipe printed in Cooking Light Magazine 2010. I’ve altered the measurements slightly to work well with the buttery puff pastry. The caramelized onions and fennel adds sweetness with a hint of licorice, the apple sausage brings a sweet, smoky, and salty bite, and the Gouda ties it all together with a creamy mild tang. Bon Appetit!

Gouda, Caramelized Onion, Fennel, and Apple Sausage Galette Ingredients

1 puff pastry thawed 30 minutes
Flour for dusting
1 cup Gouda, grated
1 apple chicken sausage link, chopped (I like Aidelles)
1 small onion, thinly sliced (about 1 cup)
1 small fennel bulb (about 1 cup) thinly sliced, outer layer removed
¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra virgin olive oil
1 teaspoon fresh chives, chopped
1 egg
1 tablespoon water

Gouda, Caramelized Onion, Fennel, and Apple Sausage Galette Instructions

Preheat oven to 400 degrees. In a small bowl, whisk together the egg and water and set aside. In a heated skillet, add about 1 tablespoon olive oil and add onions, fennel, salt, and pepper. Sauté till caramelized, about 20 minutes (will reduce to about ¾ cup).

Transfer onion mixture to a bowl and add 1 tablespoon of olive oil to the pan. Add cubed sausage and sauté till browned, careful not to burn. On parchment paper, roll pastry out until it measures about 10” square (you may need flour to keep rolling pin from sticking). Scoop caramelized onion and fennel mixture onto the center of the pastry, making about a 7” circle.

Top with the sausage.

Then sprinkle the Gouda on top.

If you live in a warm climate, you may need to pop the galette into the freezer at this point for 10 minutes to firm up. Cold pastry is key to a flakey crust.

Fold and pinch the edges of the pastry in towards the center so that the filling is exposed with a generous crust around the edges. With a pastry brush, brush the edges of the crust with the egg mixture. This will give it a golden sheen.

Transfer the parchment with the galette onto a baking sheet and bake till golden brown and bubbly, about 20-25 minutes. Garnish with chopped chives. Allow the galette to rest at least 10 minutes before cutting and serving. Makes 8 small pie slices.

More Galette Recipes

Gruyere, Prosciuttto, and Poppy Seed Galette
Goat Cheese, Fig, and Prosciutto Galette
Brie and Apple Galette

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Goût de France: Thanks, Mom!