Are you overloaded with zucchini? Our sausage zucchini galette is a fantastic way to enjoy a savory pastry and use up all the extra zucchini or summer squash. Serve it for brunch or dinner and you’ll be the hero! This savory galette with sausage might look fancy but it’s the easiest no-fuss dish ever.

Sausage and Zucchini Galette on a cutting board

Savory Galette with Sausage and Zucchini

Our go-to meals is always our favorite galettes not only because they’re simple to assemble, but they can come in both savory AND sweet. What ever we’re in the mood for, a galette always hits the spot. With our overload of zucchini we decided to make another savory version. We added sausage but if you have any leftover ingredients you can add what ever you have on-hand. That’s the best part about galettes. We consider them to be the perfect clear-out-the-fridge galettes.

Video: Sausage and Zucchini Galette Recipe

Zucchini All Year Long

Even in Winter, we can find some decent zucchini in the markets and though zucchini explodes in Summer, it’s still one of our favorite vegetables to enjoy in Winter. From zucchini noodles to zucchini desserts, it’s a vegetable that’s always easy to please and always hiding somewhere in our vegetable bin. Adding some sausage and warm oven-love to some zucchini slices resulted in a super delicious galette that no one can ever say no to.

The Dough

Galette dough is the same as pie dough. Our galette/pie crusts always get love over how good they are. It’s easy to make and way better than anything we have ever bought. You can make discs of the dough, wrap in plastic wrap, and then chill them for a day or two or freeze them for longer storage. We’ll always have a disc or two of dough in the freezer. When you are ready, just roll out (you might need to thaw for 10-15 minutes if frozen-or thaw ahead of time in the fridge). There are a few key tips to making a great dough. Make sure the butter and water are chilled when making the dough. It helps create the flaky structure. When pinching the butter into the flour, just flatten the butter, it shouldn’t be worked too much. Those flattened butter pieces create the flakes. It doesn’t need to be pinched to a pulverization. Some will mix this in a food processor, but that won’t create a great flaky crust. Try to keep everything at least cool through the whole process. If the butter warms too much, you’ll lose some of the great texture. On warm days we’ll often but the bowl with the flour and butter in the freezer for a couple minutes before pinching it together. Try to work efficiently and quick. You don’t want things warming up too much.

Galettes for Dinner, Not Just Dessert

Galettes such as this one are so adaptable to whatever filling you like. We added herbed cheese spread (or you can use ricotta) and some fresh herbs from the garden. But think of all the possibilities you can add to this tremendous galette. We often consider galettes like fried rice. You know, the type of meal where you can clear the fridge of leftover ingredients and actually make a really hearty and satisfying meal out of? This is definitely one of them.

Sausage and Zucchini Galette on a cutting board
Sausage and Zucchini Galette on a cutting board

Sausage Galette with Zucchini

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 15 minutes
Total Time: 1 hour 30 minutes
For a quick version, you can certainly use prepared refrigerated pie dough. Or make the homemade dough ahead of time up to the point where it is a wrapped dish. Fridge it for a day or two or freeze it for longer storage. When ready to make the galette, roll out the dough and finish. Once you get comfortable making the dough, it is so good and easy. You'll never want to buy pie dough again.
Makes one 9-inch Galette
5 from 6 votes
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Ingredients

For the Galette dough

  • 1  1/4 cups (156 g) all-purpose flour
  • 1/2 cup (113 g) salted butter (1 stick), cut into 1/2-inch (12mm) pieces
  • 1 teaspoon (4 g) sugar
  • 1/2 teaspoon (3 g) kosher salt or sea salt
  • 1/4 cup (60 ml) cold water (you may not end up using the full amount)
  • egg wash (1 egg beaten w/ 1 tablespoon water) or Cream, for brushing the crust

For the Filling:

  • 8 ounces (227 g) uncooked sausage , slightly cooked to render the fat
  • 1 small zucchini , sliced 1/4-inch thick and lightly drizzled with olive oil
  • 3-4 sprigs fresh herbs (sage, parsley, thyme, or oregano) leaves stripped or 1/2 teaspoon dried herbs
  • 5 oz. (140 g) herbed cheese (Boursin cheese or similar) or 1/2 cup ricotta
  • kosher salt , to taste
  • fresh cracked black pepper , to taste

Instructions 

Make the Crust

  • If you're using pre-made pie dough, then skip this part and go to making the galette:
    Make the crust: In a bowl, pinch together the 1 1/4 cups flour, 1/2 cup diced cold butter, 1 teaspoon sugar, and 1/2 teaspoon salt with your fingertips until most of the big chunks of butter are flattened or broken up. Try to work quickly to fairly efficiently so the butter doesn't warm up too much. That will help create a better, flaky crust when you bake it.
    Butter pinched into flour
  • Or if you can use a pastry cutter to incorporate the chunks of butter and flour.
    cutting butter with pastry cutter
  • Incorporate the enough of the 1/4 cup of 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) But don't work the dough too much or else it will make the dough tough and less flaky.
    Rough ball of pie dough
  • Roll the dough into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).
    Pie dough wrapped in plastic wrap
  • Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
    Lining Parchment on baking sheet pan
  • 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).
    rolling out fresh pie dough

Assemble the Galette

  • Slice the zucchini. Add zucchini to a bowl with some of the fresh or dried herbs.and drizzle with olive oil.
    oiling sliced zucchini
  • Spread the softened cheese in the middle of the pie dough.
    spreading cheese over pie dough
  • Layer half the sausage, zucchini and herbs evenly to within about 2 inches (5 cm) of the outside edge.
    layering sausage and zucchini
  • Add the remaining sausage over the zucchini (the sausage fat will cook the zucchini nicely during baking). Lightly drizzle oil over any dry looking zucchini.
    last layer of sausage
  • Season with salt and pepper. Fold the edges of the dough over the filling. Brush the crust with the egg wash or cream.
    brushing egg over edges
  • Bake at 375°F (190°C) 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.
    baked galette

Video

Nutrition Information per Serving

Calories: 454kcal, Carbohydrates: 22g, Protein: 11g, Fat: 36g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 705mg, Potassium: 185mg, Fiber: 1g, Sugar: 2g, Vitamin A: 785IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 2mg
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, French
Calories: 454

Freezing Sausage Galette with Zucchini

It’s freezable-yes. But thawing it will leave you with a slightly soggy, floppy mess. It’s best to heat it on a warm skillet or in the oven until the pastry dough revives to a nice crispy texture.

More Great Galette Recipes to Enjoy All Year Long :