Sausage Onion Pastry Recipe

Make the dough

Combine 2 cups all-purpose flour, 1/2 tsp salt, and 1/2 tsp sugar in a large bowl. Toss to mix.

Add the 3/4 cup cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut or rub the butter into the flour until mixture resembles coarse crumbs with pea-sized butter pieces (about 6–8 quick presses).

Drizzle 4 tablespoons ice water over the mixture a tablespoon at a time, gently tossing with a fork after each addition. Add just enough so the dough holds when pressed (you may not need all 4 tbs).

Gather dough into a ball, flatten to a disk, wrap in plastic, and refrigerate at least 30 minutes while preparing the filling. Chilling firms the butter and relaxes gluten for a flakier crust.

Cook onions

Heat 1 tablespoon olive oil in a 10-inch skillet over medium heat. Add 1 cup thinly sliced yellow onion and 1/2 tsp salt. Cook, stirring occasionally, until soft and beginning to brown, about 8–10 minutes. Add 1 teaspoon minced garlic and continue cooking 30–60 seconds until fragrant. Transfer onions to a bowl to cool slightly.

Cook sausage

Using the same skillet over medium-high heat, add the 12 oz sausage (removed from casings) and break up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Drain any excess fat if the pan is very greasy, then return sausage to the pan.

Stir the cooked onions back into the cooked sausage. Add 1 tablespoon fresh thyme leaves (or 1/2 tsp dried thyme), 1/4 cup grated Parmesan cheese, 3/4 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Let the filling cool for 10 minutes before assembling so it won't melt the pastry immediately.

Roll and assemble

Preheat oven to 400°F (200°C). Lightly flour a work surface with the reserved 1 tablespoon flour. Remove chilled dough and roll into a 12-inch circle (about 1/8-inch thick) for a single large galette or tart. Transfer dough to a parchment-lined baking sheet.

Mound the sausage-onion filling in the center of the dough, leaving a 1.5-inch border all around. Spread filling evenly but keep it slightly domed in the center to avoid leakage.

Fold the exposed dough border over the filling in pleats, working your way around to form a rustic edge. Brush the dough edge with the lightly beaten egg (reserve a little egg if you want extra shine). If desired, sprinkle 1/4 tsp coarse sea salt over the pastry edge for contrast.

Bake

Bake on the middle rack for 30–35 minutes, until pastry is golden brown and filling is bubbling. If the edge browns too quickly, tent loosely with foil for the last 8–10 minutes.

Remove from oven and let rest on the baking sheet for 10 minutes. Transfer to a wire rack and cool slightly before slicing. Serve warm or at room temperature.