Chicken & Apple Sausage Galette With Caramelized Onions
1 h 10 min
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 50 min | 1 h 10 min |
Introduction
This chicken and apple sausage galette with caramelized onions is a cozy, savory twist on classic puff pastry pie.
Sweet onions, juicy sausage, and sharp cheddar bake together on a buttery crust for the best sweet-savory bite.
It works beautifully as an easy weeknight dinner, a brunch showstopper, or a crowd-pleasing appetizer for fall gatherings.
Ingredients (4 servings)
Ingredients
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How to Make Chicken & Apple Sausage Galette With Caramelized Onions
-
Prep the puff pastry
Keep the thawed puff pastry in the fridge until you are ready to assemble so it stays cold and flaky.
When you start cooking the onions, place a sheet of parchment on a baking sheet for easier transfer later.
-
Caramelize the onions
Heat the olive oil in a large skillet over medium heat, then add the sliced onions and 1/2 teaspoon salt.
Stir in the sugar, then reduce heat to medium low and cook, stirring often, until golden brown, about 20 minutes.
Stir in the balsamic vinegar, scraping up browned bits, then take the pan off the heat and let onions cool.
-
Cook the sausage
In a separate skillet, cook the crumbled chicken apple sausage over medium heat, breaking it up, until browned and cooked through.
Transfer the sausage to a plate to cool slightly, and discard any excess fat in the pan if needed.
-
Heat the oven and prepare the pan
Preheat your oven to 400°F with a rack in the center position for even baking.
Line a rimmed baking sheet with parchment paper, then place the chilled puff pastry sheet on the parchment.
-
Shape the galette base
If needed, gently roll the puff pastry into roughly a 10 by 12 inch rectangle, smoothing any cracks with your fingers.
Use a knife to lightly score a one inch border around the edges without cutting all the way through.
-
Layer the fillings
Spread the caramelized onions evenly inside the scored border, leaving the edges clear so they can puff up.
Scatter the cooked sausage over the onions, then sprinkle the cheddar cheese and thyme leaves on top.
Season the top lightly with the remaining 1/2 teaspoon salt, keeping in mind that the cheese is already salty.
-
Fold the edges and add egg wash
Beat the egg with a teaspoon of water in a small bowl until smooth and well combined.
Gently fold the edges of the pastry up and over the filling, pleating as needed to create a rustic border.
Brush the exposed pastry with the egg wash, which helps it bake up glossy and deeply golden.
-
Bake and serve
Bake the galette for 22 to 26 minutes, until the pastry is puffed and deep golden and the cheese is melted.
Let it cool on the pan for at least 10 minutes so the cheese sets slightly and slicing is easier.
Slice into wedges with a sharp knife or pizza cutter and serve warm or at room temperature.
Substitutions
- Cheddar cheese -> Gruyere or fontina
- Use shredded Gruyere or fontina in the same amount for a nuttier, slightly creamier melt that pairs beautifully with onions.
- Chicken apple sausage -> turkey sausage or vegetarian apple sage sausage
- Swap in turkey sausage or a vegetarian apple sage sausage to keep the sweet apple notes while changing the protein profile.
- Puff pastry -> refrigerated pie crust
- Use a refrigerated pie crust for a more tender, less flaky base that eats more like a savory tart.
Tips
- Let the onions really caramelize
- Keep the heat moderate and stir often; pale onions mean you need more time for full sweetness and flavor.
- Work with cold pastry
- If the puff pastry feels soft or sticky, chill the assembled galette for 10 minutes before baking for better lift.
- Avoid a soggy bottom
- Keeping the onions and sausage slightly cooled and draining extra fat helps prevent steam and grease from soaking the pastry.
- Grate your own cheese
- Freshly shredded cheddar melts more smoothly and covers the filling evenly, while bagged shreds can stay a little stiff and dry.
- Serve with something crisp and fresh
- Pair slices with a simple green salad dressed in lemony vinaigrette to balance the richness of the pastry and cheese.
Nutrition Facts *
| Energy | 975 | kcal |
|---|---|---|
| Protein | 34 | g |
| Total Fat | 61 | g |
| Carbohydrates | 67 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My onions are browning too fast or burning; what should I do?
- Lower the heat to medium low, add a tablespoon of water, and stir often to slow browning and loosen stuck bits.
- Can I make this galette ahead of time?
- You can bake it up to a day ahead, cool completely, then reheat on a baking sheet at 350°F until warmed.
- How can I keep the puff pastry from shrinking or losing its shape?
- Keep the pastry cold, do not stretch it while shaping, and chill the assembled galette briefly before baking if needed.
- Can I use red onions instead of yellow onions?
- Yes, red onions will caramelize nicely and give a deeper color and slightly more winey sweetness to the finished galette.
Serving Suggestions
This galette makes a lovely centerpiece with a simple arugula salad and a glass of crisp apple cider.
For more richness, add a thin layer of Dijon mustard under the onions or finish with a drizzle of honey.
Leftovers taste great warmed in a skillet, which brings back the crisp crust and melts the cheese again.
More pairings:
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