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
6 hefty palm-sized galettes
For the galette crust:
coarse cornmeal (a.k.a. grits or polenta)
cold, unsalted butter cut into small pieces
plain Greek yogurt
ice cold water
For the sausage-chard galettes:
mild Italian sausage
bunch of chard, well washed, trimmed, and chopped into fine ribbons
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.
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.
For the sausage-chard galettes:
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.
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!)
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.
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.
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.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.