This Spicy Onion & Sausage Galette is incredibly tasty and very easy to make. Great hot or cold and goes great alongside my warm potato salad!
I have used a vegan jalapeño cheese to make this galette spicy but, if you are not keen on spicy food, it can be made with any vegan cheese and is also especially tasty with smoked cheese.
The herbed pastry is light and delicious, and I love the way the cheese oozes out when it’s cooked – yummy!
How To Make Spicy Onion & Sausage Galette
Please note – you will need 1 quantity of herbed pastry dough so this will need factoring into the prep-time.
Equipment you will need
Step 1 – Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.
Step 2 – Heat half of the oil in a large pan and add the onions. Cover the pan and cook over a low heat for 10 minutes, stirring occasionally until the onions have softened.
Step 3 – When the onions have softened, remove from the heat and leave to cool for 10 minutes.
Step 4 – Whilst the onions are cooling, roll out the herbed pastry dough into a circle approximately 34cm / 13inches in diameter, straight onto the non-stick baking paper, and place onto an oven tray.
You will need to dust the top of the pastry dough a little to ensure it doesn’t stick to the rolling pin.
Step 5 – Spread the tomato puree evenly over the rolled pastry, leaving a 5cm / 2inch wide border.
Step 6 – Stir the cheese into the cooled onions and spread the cheese and onion mixture over the tomato puree.
It’s important not to stir the cheese into the onions until they have cooled as the cheese should not melt until it is in the oven.
Step 7 – Fold the border in towards the middle of the galette and brush the border with the soya milk.
Step 8 – Next, place the sliced sausages on the top of the onion and cheese filling and brush with the remaining oil.
Step 9 – Bake at the top of the oven for 35-40 minutes, until the pastry has browned and the cheese is bubbling.
Step 10 – Leave to rest for 10 minutes then slice and serve with a crisp salad, or vegetables. Also goes great with my Salt & Pepper Wedges.
Have you tried this recipe? I would love to hear from you, so please leave a comment in the comments box below ????????
Happy galette making and ENJOY! ????
Spicy Onion & Sausage Galette
- 01/05/2021
- 6
- 1 hr
- 327 Cals/Serving
- Print this
Ingredients
- 30ml / 2 tablespoons oil
- 3 large onions, halved and sliced
- 1 quantity of herbed shortcrust pastry dough
- 45ml / 3 tablespoons tomato puree
- 110g / 4oz vegan jalapeno cheese, grated
- 3 vegan sausages, sliced
- A little soya milk for brushing
- A little oil for brushing
Directions
- Step 1
- Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.
- Step 2
- Heat half of the oil in a large pan and add the onions. Cover the pan and cook over a low heat for 10 minutes, stirring occasionally until the onions have softened.
- Step 3
- When the onions have softened, remove from the heat and leave to cool for 10 minutes.
- Step 4
- Whilst the onions are cooling, roll out the herbed pastry dough into a circle approximately 34cm / 13inches in diameter, straight onto the non-stick baking paper and place onto an oven tray.
- Step 5
- Spread the tomato puree evenly over the rolled pastry, leaving a 5cm / 2inch wide border.
- Step 6
- Stir the cheese into the cooled onions and spread the cheese and onion mixture over the tomato puree.
- Step 7
- Fold the border in towards the middle of the galette and brush the border with the soya milk.
- Step 8
- Next, place the sliced sausages on the top of the onion and cheese filling and brush with the remaining oil.
- Step 9
- Bake at the top of the oven for 35-40 minutes, until the pastry has browned and the cheese is bubbling.
- Step 10
- Leave to rest for 10 minutes then serve with a crisp salad. Also goes great with my Salt & Pepper Wedges.
