My SIL is continually making delicious recipes that she shares pictures of online. Her latest is this Italian Sausage Galette recipe. I’m so sad that we live on opposite coasts and I hardly get to try her foodie finds! The good news is, she is always happy to pass along her recipes so we can try them at home.
This galette recipe is a must try and she offers two ways to cook it below.
Italian Sausage Galette Recipe
I can’t wait to make this recipe for my boys. It’s rare to find something my hubby doesn’t like and olives just happen to be one of them, so we’ll just remove that from the recipe.
The great thing with this galette recipe is you can easily swap out toppings to keep things fresh and exciting at the dinner table.
Measurements with easy to follow printable directions are at the end of the post.
Ingredients:
This recipe makes 2-9” galettes
RICOTTA FILLING:
- ricotta cheese
- salt & pepper
- red pepper flakes
- whole garlic roasted
GALETTE:
- pie crusts
- sweet onion
- red pepper
- black olives
- mini pepperoni
- Italian sausage
- cherry tomatoes
- butter
SAUCE:
- Olive oil
- sweet onion
- garlic
- chicken broth
- pepper
- tomato sauce
Related Recipes: Cheesy Ground Beef Pasta, One Pan Italian Chicken, 24+ Grilled Pizza Recipes
Directions:
- Preheat oven to 450°
- Roast garlic; first peel then cut off 1/4 of tops to expose garlic, put in foil, drizzled with olive oil, and wrap the garlic. Bake garlic for 30-45 minutes or until the garlic is starting to brown on the outside.
- While garlic is roasting, cook sausage according to package instructions and let cool before thinly slicing.
- Remove garlic from oven and squeeze the garlic out of the garlic shell (be careful it’s hot).
- In a bowl combine all ricotta filling ingredients and mix well.
- Take pie crusts out of the fridge at least 15 mins before you use it.
- Spread ricotta filling on bottom of each pie crust (there will be some leftover for tomato sauce), leave about a 1-inch space between the filling and the edge of the pie crust.
- Layer onion, red pepper, olives, pepperoni, tomatoes, and sausage slices over the ricotta filling.
- Roll the crust over the filling and pinch the sides to keep it from rolling open.
- Melt the butter and brush it on the crust with a pastry brush.
- Bake for 25-30 minutes or until crust is golden brown. TIP: The first 10 mins I baked ours on top of parchment paper than removed the parchment paper and placed right on grill grates for another 20 mins. (I was cooking on a Camp Chef Pellet Smoker). Be very careful the crust is fragile. You can also bake the galettes in the oven.
- While galette is baking, in a pot over medium heat add the olive oil, once the oil is heated add the onion, cook for 3-5 mins until it is soft, then add garlic and pepper, cook 30 secs. Slowly add in the tomato sauce and the chicken broth. Cook over medium heat until simmering. Add in the rest of ricotta filling and stir until smooth.
- Remove galette from oven and let cool 10 minutes before slicing.
- Drizzle sauce on top and serve.
Print the Recipe
Italian Sausage Galette Recipe
This galette recipe is a must try and we offer two ways to cook it below.
Ingredients
RICOTTA FILLING 32 oz container ricotta cheese 3 tsp salt 3 tsp pepper 1 tsp red pepper flakes 2 whole garlic roasted GALETTE 2 pie crusts 1/2 sweet onion sliced thin 1/2 red pepper sliced thin Sliced black olives Mini pepperoni 5 mild or hot Italian sausages 2 handfuls of cherry tomatoes sliced in half 2 tbsp butter SAUCE 2 tbsp olive oil 1/2 cup sweet onion chopped 4 cloves of garlic chopped 1/2 cup chicken broth 1 tsp black pepper 2-15 oz cans tomato sauce (reduced sodium)
Instructions
Preheat oven to 450° Roast garlic; first peel then cut off 1/4 of tops to expose garlic, put in foil, drizzled with olive oil, and wrap the garlic. Bake garlic for 30-45 minutes or until the garlic is starting to brown on the outside. While garlic is roasting, cook sausage according to package instructions and let cool before thinly slicing. Remove garlic from oven and squeeze the garlic out of the garlic shell (be careful it’s hot).In a bowl combine all ricotta filling ingredients and mix well. Take pie crusts out of the fridge at least 15 mins before you use it. Spread ricotta filling on bottom of each pie crust (there will be some leftover for tomato sauce), leave about a 1-inch space between the filling and the edge of the pie crust. Layer onion, red pepper, olives, pepperoni, tomatoes, and sausage slices over the ricotta filling. Roll the crust over the filling and pinch the sides to keep it from rolling open. Melt the butter and brush it on the crust with a pastry brush. Bake for 25-30 minutes or until crust is golden brown. TIP: The first 10 mins I baked ours on top of parchment paper than removed the parchment paper and placed right on grill grates for another 20 mins. (I was cooking on a Camp Chef Pellet Smoker). Be very careful the crust is fragile. You can also bake the galettes in the oven. While galette is baking, in a pot over medium heat add the olive oil, once the oil is heated add the onion, cook for 3-5 mins until it is soft, then add garlic and pepper, cook 30 secs. Slowly add in the tomato sauce and the chicken broth. Cook over medium heat until simmering. Add in the rest of ricotta filling and stir until smooth. Remove galette from oven and let cool 10 minutes before slicing. Drizzle sauce on top and serve.
Recipe Notes
Any remaining tomato sauce can be frozen for leftovers or another meal such as spaghetti and meatballs.
Makes 2 whole galettes
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monique s says
This is such a wow. Looks yummy but also like it is from a fancy restaurant in tuscany too
heather says
I have never had this before and I know I would just love it. Thank you for sharing I am always looking for new recipe ideas.