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I love baking pies but when it comes to posting the recipe I hesitate a little. It is understood that making a pie crust from scratch can be tricky at times, buying a ready-made pie crust sounds much easier right? But this Sausage Caramelized Onion Galette tastes the best if homemade pie crust was used.
How to Make Sausage Caramelized Onion Galette.
Making a good pie crust is easy, please do not listen to those who say otherwise. If you follow the method used in this Sausage Caramelized Onion Galette recipe, you will not only be amazed at how simple it is, but the taste will blow your mind.
In my whole life, I never bought or heard of a pie crust that tasted better or as delicious as homemade. Trust me and get your…
View Full Recipe at MunatyCooking
%202%20tablespoons%20ice%20water%20**For%20the%20filling:%202%20tablespoon%20all-purpose%20flour%202%20tablespoon%20olive%20oil%20%C2%BC%20teaspoon%20black%20pepper%20%C2%BD%20teaspoon%20oregano%201%20cup%20milk%20%C2%BD%20cup%20water%20Salt%20to%20taste%201%20large%20onion%20thinly%20sliced%201%20%C2%BD%20cup%20cooked%20and%20diced%20sausage%20(any%20type%20you%20like.)%3C/p%3E%3Cp%3E**Making%20the%20dough:%20In%20a%20bowl,%20add%20flour,%20salt,%20sugar%20whisk%20well.%20Add%20butter%20and%20using%20a%20fork%20or%20your%20fingertips%20combine%20with%20flour%20until%20the%20mixture%20looks%20like%20coarse%20crumbs.%20Add%20water%20and%20gather%20to%20form%20a%20dough,%20do%20not%20knead.%20(If%20you%20have%20a%20food%20processor,%20then%20add%20all%20ingredients%20together%20and%20pulse.)%20Shape%20dough%20into%20a%20disk,%20cover%20with%20plastic%20wrap%20and%20refrigerate%20for%2045%20minutes%20to%20an%20hour.%20(You%20can%20make%20this%20dough%20at%20night%20and%20use%20it%20next%20day%20if%20you%20wish.)%20**Making%20the%20filling:%20Mix%20flour%20with%20water%20and%20keep%20aside.%20In%20a%20pan,%20add%20the%20oil%20and%20onion,%20saut%C3%A9%20until%20onion%20is%20caramelized.%20Add%20the%20black%20pepper,%20oregano,%20and%20sausage.%20Pour%20the%20flour%20water%20mixture%20and%20stir%20on%20medium%20heat.%20Pour%20the%20milk,%20season%20with%20salt,%20and%20keep%20stirring%20on%20medium%20heat%20until%20you%20get%20a%20thick%20creamy%20consistency.%20Let%20the%20filling%20come%20to%20room%20temperature.%20**Making%20the%20Galette:%20Preheat%20oven%20to%20190C/375F.%20Since%20the%20dough%20is%20very%20delicate,%20cut%20enough%20parchment%20paper%20to%20cover%20your%20baking%20tray.%20Place%20parchment%20paper%20on%20your%20working%20surface%20and%20dust%20with%20flour.%20Place%20the%20dough%20on%20the%20parchment%20paper%20and%20roll%20out%20to%2012-13%20inches%20wide.%20If%20the%20dough%20is%20hard,%20then%20keep%20it%20out%20of%20the%20fridge%203%20minutes%20before%20rolling.%20Place%20the%20parchment%20paper%20with%20the%20dough%20in%20your%20baking%20tray.%20Pile%20the%20filling%20in%20the%20center%20of%20the%20dough,%20then%20spread%20evenly%20but%20keep%20it%202.5%20inches%20away%20from%20the%20edges.%20Fold%20doughs%20edges,%20up%20and%20to%20the%20center%20do%20this%20clockwise.%20Brush%20the%20edges%20with%20milk.%20Bake%20the%20Galette%20for%2030%20to%2040%20minutes,%20or%20until%20the%20crust%20is%20golden%20brown.%20Serve%20hot.%20%203.5.3208%3C/p%3E){kind=link}