Sausage and Chard Mini Galettes

August 19, 2014
4 Ratings
  • Makes 6 hefty palm-sized galettes
Author Notes

My mother called me over the other day because she said she had found a breakfast idea for me in their newspaper. So, I paid her a visit and she gave me a clipped photo that had the subtitle "spinach-fennel sausage breakfast hand pie." I thought this idea was a great one, so I ran with it and made my own version based on the picture and my imagination. The filling is a simple mixture of mild Italian sausage and chard. The crust is made hearty and nubbly with cornmeal -- one of my favorite additions to any savory tart or pie -- but is still fabulously light and flaky. It is adapted from Deb's galette crust on Smitten Kitchen. —fiveandspice

What You'll Need
  • For the galette crust:
  • 1 cup all-purpose flour
  • 1/4 cup coarse cornmeal (a.k.a. grits or polenta)
  • 1/4 teaspoon salt
  • 8 tablespoons cold, unsalted butter cut into small pieces
  • 1/4 cup plain Greek yogurt
  • 2 teaspoons lemon juice
  • 1/4 cup ice cold water
  • For the sausage-chard galettes:
  • 1 tablespoon olive oil
  • 1/2 pound mild Italian sausage
  • 1 tablespoon butter
  • 1 bunch of chard, well washed, trimmed, and chopped into fine ribbons
  • 2 tablespoons maple syrup
  • Salt and pepper
  • 3 large eggs, whisked together
  1. For the galette crust:
  2. Stir the flour, cornmeal, and salt together in a medium bowl. Scatter the butter on top and then quickly rub it in with your fingers until the mixture resembles coarse-meal with lumps ranging from sand clump to pea size.
  3. Stick the butter-flour mixture in the refrigerator while you measure and whisk together the yogurt, lemon juice, and cold water. Then, get the flour mixture back out, make a well in the middle, and add the wet ingredients. Stir until this comes together into a messy ball, then gather it together with your hands, pat it into a thick disc, wrap tightly in plastic wrap and refrigerate at least 1 hour and up to 2 days.
  1. For the sausage-chard galettes:
  2. Heat the oil in a large sauté pan over medium-high heat, then fry the sausage, breaking it up into small chunks as it cooks, until it is cooked through. Transfer this to a bowl and pour any accumulated grease out of the pan.
  3. Return the pan to the heat and add the butter. When the butter is foaming, stir in the chard and the maple syrup and a sprinkling of salt and pepper. Cook, stirring, until the chard is wilted, about 5 minutes. Taste and add more salt and pepper to taste, then stir this in with the sausage. Add all but about 1 tablespoon of the whisked eggs to the sausage and chard mixture and stir everything together. (Don't worry about the eggs being raw -- they will bake in the oven!)
  4. Heat your oven to 375° F. Take out your galette dough and divide it into 6 equal portions, rolling each into a ball. Roll each ball out on a floured surface into a circle that's about 1/8 inch thick.
  5. Place each dough circle on a parchment-lined rimmed baking sheet. Spoon a generous scoop -- around 1/3 cup -- of the filling mixture in the center of one of the circles, then fold up the crust around it, pinching it and pleating it around the galette. Repeat with the rest of the dough circles.
  6. Brush the last of the whisked egg on the galette crusts, then stick them in the oven. Bake for 25 to 30 minutes until the crusts are browned and golden. Remove and cool slightly before serving, or cool completely and store in the refrigerator. Reheat in the oven or a toaster oven as needed before serving.

See what other Food52ers are saying.

  • Michelle de Lima
    Michelle de Lima
  • Gret
  • ChefJune
  • fiveandspice

15 Reviews

Ladyjo October 2, 2018
Can I freeze these? And do I bake before or after?
Lisa G. October 9, 2016
Yes, I agree the crust is fabulous! It is flaky and tender, and easy to work with. Delicious all around!
Karla W. September 12, 2014
These are quite tasty with a fabulous flaky but solid crust! The only thing I'll do differently next time is cut back on the maple syrup to maybe a teaspoon or two, just enough to cut the slight bitterness of the chard! They were a bit too sweet for me, but I know most people like the sweet/savory combo more than I!
Michelle D. September 3, 2014
My technique with the stems is to finely chop them and saute for a couple of minutes before adding the leaves--cuts down on chewiness and/or waste.
Connie September 2, 2014
Made these for holiday weekend brunch with friends. Big hit! Crust was amazing and filling combo perfect. Already imaging other fillings to put in that wonderful crust that held together just as perfectly as the picture.
Gret September 2, 2014
What's meant by trimming? Did you include the center stems or discard them?
fiveandspice September 2, 2014
Glad they turned out well for you!!!
Gret August 30, 2014
Firm tofu (cubed), onion, & garlic. Add pepper, salt, & if you have some Fresh shredded basil.
kwthom August 30, 2014
What would you recommend to replace the sausage for a vegetarian version?
fiveandspice September 2, 2014
Tofu with spices sounds good, or a vegetarian sausage of some sort could work well.
Gret August 30, 2014
When you say "trim the chard", what do you mean? Do you cut away & discard the center?
fiveandspice September 2, 2014
Hi Gret! Sorry I haven't been able to answer your question sooner - haven't had internet access! What I did was just trim off the tougher portion of the bottom stems, but I left the center rib in the leafy part. However, some people prefer to remove the rib as well because they find it a little tough/chewy. It's your call!
Gret September 2, 2014
Thanks! Will try it thid coming weekend. Going to try it your way with the center rib in the leafy oart.
ChefJune August 28, 2014
This sounds SO good. Can't wait to make it. Maybe this weekend!
fiveandspice September 2, 2014
Thanks June!