If you’re looking for a recipe that feels fancy but is surprisingly simple to pull together, this Chicken and Apple Sausage Galette is it. This dish is all about the “sweet and savory” harmony. We take golden, jammy caramelized onions, juicy smoked chicken apple sausage, and sharp cheddar, then wrap them in a rustic, flaky puff pastry crust.
The beauty of a galette is its “perfectly imperfect” look—no pie pans or crimping required! Whether you’re serving this for a cozy weekend brunch or as a unique weeknight dinner with a side of arugula salad, it’s guaranteed to impress. The balsamic-glazed onions provide a deep sweetness that makes the savory sausage and melted cheese truly pop.
Why You’ll Love This Recipe
- Flavor Harmony: The sweetness of the apples and onions balances perfectly with the sharp cheddar.
- Flaky & Buttery: Using frozen puff pastry makes this incredibly easy while delivering a professional, bakery-style crust.
- Versatile: Serve it as an appetizer, a brunch centerpiece, or a light dinner.
- Rustic Beauty: No precision needed—the folds and pleats give it a charming, handmade look.
Recipe Card Info
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4
- Difficulty: Intermediate
Ingredients
For the Filling:
- 2 medium yellow onions, thinly sliced
- 1 Tbsp olive oil
- 1/2 tsp granulated sugar
- 2 tsp balsamic vinegar
- 10 oz smoked chicken & apple sausage, crumbled (casings removed)
- 1 tsp fresh thyme leaves
- 1 cup sharp cheddar cheese, shredded
- 1 tsp salt (divided)
For the Crust:
- 1 sheet frozen puff pastry, thawed but cold
- 1 large egg (for egg wash)
- 1 tsp water
Instructions
- Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add onions and 1/2 tsp salt. Stir in sugar, then reduce heat to medium-low. Cook, stirring often, for about 20 minutes until onions are golden brown and soft. Stir in balsamic vinegar, scraping up any browned bits. Remove from heat and let cool.
- Cook Sausage: In a separate skillet, cook the crumbled chicken apple sausage over medium heat until browned and cooked through. Drain any excess fat and let cool slightly.
- Prepare Oven & Pastry: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the cold puff pastry on the parchment. If necessary, roll it out gently to roughly a 10×12 inch rectangle.
- Layer the Galette: Lightly score a 1-inch border around the edge of the pastry with a knife (don’t cut through!). Spread the cooled caramelized onions inside the border. Top with the cooked sausage, then sprinkle with shredded cheddar and fresh thyme. Season with the remaining 1/2 tsp salt.
- Fold & Brush: Gently fold the edges of the pastry up over the filling, pleating the corners to create a rustic border. Beat the egg with 1 tsp of water and brush the exposed pastry border with the egg wash for a golden finish.
- Bake: Bake for 22–26 minutes, until the pastry is puffed and deep golden brown and the cheese is bubbly.
- Serve: Let the galette cool on the pan for 10 minutes before slicing. Serve warm or at room temperature.
Chef’s Tips for Success
- Tip 1 (Cold Pastry is Key): Keep your puff pastry in the fridge until the very second you are ready to assemble. If the dough gets too warm, it loses its “puff” and becomes sticky.
- Tip 2 (Cool the Fillings): Never put hot onions or sausage directly onto raw puff pastry. The heat will melt the butter in the dough prematurely, leading to a “soggy bottom.” Let them reach room temperature first.
- Tip 3 (Don’t Overstuff): It’s tempting to pile the filling high, but keeping it in a single, even layer ensures the pastry cooks through and the center doesn’t get weighed down.
Encouraging Conclusion
This Chicken and Apple Sausage Galette is proof that simple ingredients can create extraordinary results. The combination of textures—from the crisp pastry to the melty cheese—is absolutely addictive.
