Sausage Apple Cheddar Galette is a sweet and savory pastry perfect for breakfast or brunch. Finish with a drizzle of maple syrup to enhance the wonderful fall flavors.
This recipe was inspired by my Sausage Apple and Cheddar Quiche recipe. It’s a flavor combination that I just love. It screams fall with apples, maple breakfast sausage, and maple syrup. Growing up in Wisconsin, it was common to eat cheddar cheese with apple pie, so this pairing is a winner for me.
What is a Galette?
A galette is a free-formed rustic pastry topped with either sweet or savory ingredients. Galettes resemble open-faced pies and are often topped with fruit like apples and berries. But savory galettes are super delicious too, like this Potato Gruyere Galette. This recipe is a blend of sweet and savory with apples, sausage, and cheese.
Sausage Apple Cheddar Galette
This recipe comes together with relatively few ingredients. I definitely prefer a homemade crust because I can add savory seasoning to it to complement the other ingredients. In a pinch, store-bought pie crust can be used, but it won’t provide the same savory flavor.
- Homemade pie crust – this all-butter homemade pie crust has a savory note with the addition of black pepper and ground fennel seed.
- Sausage – maple-flavored breakfast sausage adds wonderful flavor to this galette.
- Apples – I like a combination of granny smith and gala apples for a little bit of tart with sweet. Any combination of your favorite baking apples will work fine.
- Cheddar cheese – Layer the sausage and apples with shredded sharp yellow cheddar cheese. Alternatively, cut the cheese into small cubes for pockets of melted cheese.
- Maple syrup – add a drizzle of syrup before serving to enhance the fall flavors.
How to Serve Sausage Apple Cheddar Galette
- Breakfast – this galette is a nice change from eggs or quiche.
- Brunch – the sweet-savory combination works perfectly as part of a brunch menu.
- Appetizer – take a break from chips and dip and serve up small wedges of this galette.
If you try this recipe please leave a comment below and tag me on Instagram @mycasualpantry so I can see what you’re creating.
Similar recipes to try
- Potato and Gruyere Galette
- Sausage, Apple, and Cheddar Quiche
- Sausage, Butternut, and Gruyere Quiche
Flaky pastry topped with sausage, apples, cheddar cheese and finished with a drizzle of maple syrup.
- 1/2 cup salted butter cold and cut into cubes
- 1 1/2 cups flour
- 1/2 teaspoon black pepper
- 1/4 teaspoon fennel seed, crushed
- 4-5 tablespoons ice water
- 10-12 breakfast sausage links maple flavor or regular
- 1 1/4 cups shredded sharp cheddar cheese, divided
- 1/2 granny smith apple sliced thin
- 1/2 gala apple sliced thin
- 1 egg for the egg wash to brush on the edges of the pastry
- coarse salt for sprinkling on the edge of the pastry
- maple syrup for finishing and serving
In a large mixing bowl, combine the flour, pepper, fennel seed, and cubed butter. Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs about the size of peas.
Add the ice water to the flour mixture, starting with 2 tablespoons. Stir the dough and continue adding water one tablespoon at a time until the dough just comes together. The dough should hold together when pinched between two fingers. Form the dough into a disk and wrap in plastic wrap. Chill the dough for 30 minutes or overnight.
Preheat the oven to 375 degrees.
Set a non-stick skillet over medium heat. Remove the casings from the breakfast sausage. Brown the sausage until cooked through, breaking it apart as it cooks. Drain on a paper towel-lined plate. Set aside.
Roll out the dough into a circle about 12-14 inches in diameter. (If the dough was chilled overnight, the dough may need to sit at room temperature for 5-10 minutes before rolling.) Transfer the dough to a parchment-lined baking sheet.
Slice the apples into thin slices. Spread 3/4 cup of the cheese on the dough, leaving a 1 to 1 1/2 inch border. Top with apple slices and sausage. Top with remaining 1/2 cup cheese.
Fold the edges of the pastry over the toppings to form a rustic crust. Brush the edges of the pastry with an egg wash (one egg whisked together with one tablespoon of water). Sprinkle the edges with coarse salt.
Bake 40 - 45 minutes until golden brown around the edges. Cool for 5 minutes before cutting into wedges. Drizzle maple syrup over the top and serve.