Potato, Sausage, and Rosemary Mini Galettes

Here we have a recipe that is easy to customize for your audience. With one person who couldn’t do dairy, and one who was arriving home for dinner much later, I was able to bake them in batches, and also adjust the ingredients in the filling to help. If you have picky family members, you can change things for them.

These were so delicious with one major problem: I should have made more. I could easily double this recipe next time. I’d be interested in seeing if you could freeze them unbaked. The potatoes would make me unsure of the result.
If you don’t do meat, you could use other things inside like mushrooms. If you don’t do sausage, you could do chicken or something else, but make sure you add some more seasoning since the sausage provides a lot of it.
Directions for Potato, Sausage, and Rosemary Mini Galettes
Adapted from the Candid Appetite

Pastry Crust

  • 1.5 cups flour
  • 1/4 cup grated Parmesan cheese (I substituted Nutritional yeast)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold butter, diced
  • 6-8 Tablespoons cold water

Whisk together the flour, cheese (or yeast), and salt in a large bowl. Add the butter and cut it into the mixture until the largest pieces are the size of peas. Pour in 5 Tablespoons of water, stirring until everything is evenly moistened. If necessary, add a little more water at a time until the dough comes together. Shape the dough into a ball, flatten it into a disk and wrap it in plastic wrap. Refrigerate it for at least one hour.

When ready to bake, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Split the pastry dough into four sections. Roll the sections, one at a time, into circles that are about 1/4-inch thick. If you want, you can try rolling them out on the parchment paper, then transfer it to your baking sheet. Either way, get the dough circles onto the lined baking sheet.

Filling

  • Olive oil
  • 1.5 cups shredded cheese (pick what you like, such as Mozzarella, cheddar, Fontina, etc.)
  • 2 large Yukon gold potatoes, very thinly sliced
  • 1/2 pound ground sausage
  • Kosher salt
  • Black pepper
  • 1 Tablespoon dried rosemary
  • 1 egg

Brush the dough circles with some olive oil, then sprinkle the cheese on top (if using). Leave a 1/2-inch wide section plain along the edge.

Spread the potato slices on top of the cheese, overlapping them slightly. Sprinkle the sausage on top of the potatoes. Sprinkle salt, pepper, and some rosemary on top of each.

 

Take the plain edges of the dough and fold it over to the center, folding the crust on top of each other a bit, too.

Take the egg and lightly beat it with a teaspoon of water. Brush the top of the crust with it, then bake the galettes until golden brown and the potatoes are soft when poked with a knife, about 25 minutes. Allow to rest for about 10 minutes before eating.

Directions for Potato, Sausage, and Rosemary Mini Galettes (without pictures)
Adapted from the Candid Appetite

Pastry Crust

  • 1.5 cups flour
  • 1/4 cup grated Parmesan cheese (I substituted Nutritional yeast)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold butter, diced
  • 6-8 Tablespoons cold water

Whisk together the flour, cheese (or yeast), and salt in a large bowl. Add the butter and cut it into the mixture until the largest pieces are the size of peas. Pour in 5 Tablespoons of water, stirring until everything is evenly moistened. If necessary, add a little more water at a time until the dough comes together. Shape the dough into a ball, flatten it into a disk and wrap it in plastic wrap. Refrigerate it for at least one hour.

When ready to bake, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Split the pastry dough into four sections. Roll the sections, one at a time, into circles that are about 1/4-inch thick. If you want, you can try rolling them out on the parchment paper, then transfer it to your baking sheet. Either way, get the dough circles onto the lined baking sheet.

Filling

  • Olive oil
  • 1.5 cups shredded cheese (pick what you like, such as Mozzarella, cheddar, Fontina, etc.)
  • 2 large Yukon gold potatoes, very thinly sliced
  • 1/2 pound ground sausage
  • Kosher salt
  • Black pepper
  • 1 Tablespoon dried rosemary
  • 1 egg

Brush the dough circles with some olive oil, then sprinkle the cheese on top (if using). Leave a 1/2-inch wide section plain along the edge. Spread the potato slices on top of the cheese, overlapping them slightly. Sprinkle the sausage on top of the potatoes. Sprinkle salt, pepper, and some rosemary on top of each.

Take the plain edges of the dough and fold it over to the center, folding the crust on top of each other a bit, too.

Take the egg and lightly beat it with a teaspoon of water. Brush the top of the crust with it, then bake the galettes until golden brown and the potatoes are soft when poked with a knife, about 25 minutes. Allow to rest for about 10 minutes before eating.

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