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Galettes aren’t just for dessert. There are many delicious savory galette recipes that are great as an appetizer or for a brunch menu. If you’re searching for savory galettes to make, look no further than this delicious sausage, caramelized onion, and mushroom galette. This sausage galette is easy to prepare thanks to the shortcut of starting with prepared pie crust dough, but you can make it with your own homemade dough as well. I’ve got the recipe at the end of this post (feel free to click the “Jump to Recipe” button above if you’re ready to get cooking), but first I’m sharing some tips and step-by-step photos and instructions to help you make it. I’m also sharing a fun football-shaped version of the recipe that’s perfect for an elevated football game watch party or tailgate, so you’ll want to scroll down for those instructions if you have a football party coming up.
What you need to make this savory galette recipe
- 2 circles of prepared pie crust dough (from a 14.1-ounce package) – I love shortcuts like this, but you’re welcome to use your own homemade pie dough recipe as well.
- 8 ounces ground sage breakfast sausage – If you can’t find sage sausage, any ground breakfast sausage will do. I personally love the hint of sage with the other ingredients, so I recommend adding a sprinkle of dried sage if you don’t have sage sausage.
- 1 tablespoon olive oil (if needed; you’ll be cooking your veggies in the rendered oil from the sausage, but might need to add some olive oil of there isn’t much oil left from the sausage)
- 1/2 a medium onion, sliced into thin strips
- 8 ounces sliced baby bella mushrooms (cremini mushrooms would also work)
- 2/3 cup ricotta
- 4 cloves garlic, minced
- Freshly cracked salt and pepper, to taste
- 4 ounces Gruyere cheese, shredded
- 1/2 teaspoon dried thyme
- 1 egg beaten
- 1 tablespoon water
For how lovely this sausage galette turns out, it is surprisingly easy to make!
You can make a version of this sausage galette for a football game watch party or tailgate with a few simple tweaks! Take a look at some step-by-step photos below for how to make a savory football galette.
How to make this sausage, caramelized onion and mushroom galette
Line two baking sheets with parchment paper. Roll one circle of pie crust onto each baking sheet on top of the parchment paper.
To make a version of this sausage galette for a football game watch party or tailgate, slice a crescent off the top and bottom of the pie dough so the dough is shaped more like an oval. Set the excess dough aside.
Cook sausage in a skillet over medium heat until browned and crumbly. Remove the sausage from the skillet with a slotted spoon to a paper towel-lined plate and set aside, reserving the oil from the sausage in the skillet. If there isn’t much oil, add up to 1 tablespoon of olive oil to the skillet.
Add onion to the skillet to cook in the rendered oil from the sausage. You’ll cook until the edges of the onion begin to brown and caramelize (about 3 minutes). Add the mushrooms to the skillet and cook for 4 more minutes, or until just starting to turn tender. Remove the vegetables from the skillet and add to the paper towel-lined plate with the sausage.
Spread 1/3 cup of the ricotta onto the center of each pie crust, spreading evenly but leaving a 1 1/2-inch perimeter bare. Divide the minced garlic on top of the ricotta between the two crusts, then add some freshly cracked salt and pepper to taste.
Add half of the sausage-mushroom mixture in an even layer over the ricotta on each crust.
Top with shredded Gruyere. Sprinkle thyme over everything.
Fold the edges of the pie crusts over the mushroom filling around the entire circle (or oval if you’re making a football galette – see below), pleating every few inches for the caramelized onion and mushroom galette to maintain its rounded shape.
For the football galette, after folding the dough over the filling, slice the reserved dough into a long strip and four smaller strips to arrange on top of the filling like football laces (see the image above).
Whisk the egg and water together in a small bowl. Brush the edges of the pie crusts (and the laces if you’re making a football galette) with the egg mixture. Bake in an oven pre-heated to 400 degrees F for 18-22 minutes, or until the crust is golden.
Cool on the baking sheet for 10 minutes before transferring the sausage galette to a serving platter.
This savory football galette is so festive!
Here’s the sausage, caramelized onion, and mushroom galette recipe. If you enjoy this savory galette recipe as much as we do, please consider leaving a rating! Enjoy!
Sausage Galette
Yield: 2 galettes
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Galettes aren't just for dessert. There are many delicious savory galette recipes that are great as an appetizer or for a brunch menu. If you're searching for savory galettes to make, look no further than this delicious sausage, caramelized onion, and mushroom galette. This sausage galette is easy to prepare thanks to the shortcut of starting with prepared pie crust dough, but you can make it with your own homemade dough as well.
Ingredients
- 2 circles of prepared pie crust dough (from a 14.1-ounce package)
- 8 ounces ground sage breakfast sausage
- 1 tablespoon olive oil (if needed)
- 1/2 a medium onion, sliced into thin strips
- 8 ounces sliced baby bella mushrooms
- 2/3 cup ricotta
- 4 cloves garlic, minced
- Freshly cracked salt and pepper, to taste
- 4 ounces Gruyere cheese, shredded
- 1/2 teaspoon dried thyme
- 1 egg beaten
- 1 tablespoon water
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Roll one circle of pie crust onto each baking sheet on top of the parchment paper.
- Cook the sausage in a skillet over medium heat until browned and crumbly, about 8 minutes. Remove the sausage from the skillet with a slotted spoon to a paper towel-lined plate and set aside, reserving the oil from the sausage in the skillet. If there isn't much oil, add up to 1 tablespoon of olive oil to the skillet.
- Add onion to the skillet to cook in the rendered oil from the sausage. Cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add the mushrooms to the skillet and cook for 4 minutes, or until just starting to turn tender. Remove the vegetables from the skillet and add to the paper towel-lined plate with the sausage.
- Spread 1/3 cup of the ricotta onto the center of each pie crust, spreading evenly but leaving a 1 1/2-inch perimeter bare. Divide the minced garlic on top of the ricotta between the two crusts, then add some freshly cracked salt and pepper to taste.
- Add half of the sausage-mushroom mixture in an even layer over the ricotta on each crust. Top with shredded Gruyere. Sprinkle thyme over everything.
- Fold the edges of the pie crusts over the mushroom filling around the entire circle, pleating every few inches to maintain the circular shape. Whisk the egg and water together in a small bowl. Brush the edges of the pie crusts with the egg mixture.
- Bake in the pre-heated oven for 18-22 minutes, or until the crust is golden. Cool on the baking sheet for 10 minutes before transferring to a serving platter.
Notes
To make a version of this sausage galette for a football game watch party or tailgate, slice a crescent off the top and bottom of the pie dough so the dough is shaped more like an oval and set the excess dough aside. After folding the dough over the filling, slice the reserved dough into a long strip and four smaller strips to arrange on top of the filling like football laces. Brush all of the dough, including the laces, with the egg wash and bake as directed.
More party appetizer recipes like these savory galettes:
- Quick and Easy Party Appetizers with Four Ingredients or Less
- Crock Pot Party Meatballs
- Cranberry-Brie Bites
- Rosemary, Cranberry, and Camembert Bites
- Mushroom-Gruyere Tartlets
- Honey-Walnut Brie Bites
- Feta and Spinach Tartlets
- Mini Spinach Quiche (mini muffin quiche recipe)
- Garlic and Herb Baked Camembert
- Prosciutto, Fig, and Goat Cheese Crostini
- Bacon-Ranch Cheese Ball
- Fall-Spiced Mini Apple-Cream Cheese Turnovers
- Pear, Bacon, Queso Bites
- Brown Sugar BBQ Mini Sausages
- Tater Tot Mini Cheeseburger Bites
- Loaded BBQ Pulled Pork Tater Tots Cups
- Easy Buffalo Chicken Bites
- Individual Five-Layer Dip Cups
- Instant Pot Feta, Spinach, and Artichoke Dip
- Air Fryer Bacon-Wrapped Scallops with Sriracha Mayo
- Bacon-Wrapped Teriyaki Turkey Meatballs
- Vegan Jalapeno Poppers
- Salmon Croquettes
- Chili Cheese Dog Bites
- Fried Tomatillo Bites with Chipotle Remoulade
- Jalapeno Bruschetta
- Bacon and Shrimp Rangoons
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