Sausage Galette with Zucchini, Ricotta, & Sage

Step 1

Make the crust: In a bowl, pinch together the flour, butter, sugar, and salt with your fingertips until most of the big chunks of butter are flattened or broken up.

Step 2

Incorporate the enough of the cold water into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).

Step 3

Roll the dough into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for 10-15 minutes.

Step 4

Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.

Step 5

On a floured surface, roll the disk out to a circle about 12 inches (30-cm) in diameter. Gently place the dough onto the prepared sheet pan (cooking tip: we'll often gently roll the dough around rolling pin and then unroll it onto the sheet pan to transfer it).

Step 6

Layer the ricotta, sausage, zucchini and sage evenly to within about 2 inches (5 cm) of the outside edge. Season with salt and pepper. Fold the edges of the dough over the filling. Brush the crust with the egg wash or cream.

Step 7

Bake for 50 to 60 minutes, or until the crust is golden, rotating the pan halfway through so the galette bakes evenly. Serve warm or at room temperature.