Food Blogga’s Savory Sausage and Fennel Galette

Anything that involves pastry intimidates me, but this recipe looked so tasty, I (temporarily) forgot my fears, and added it to my list for May’s Project Food Blog Cook-Off. Last Friday, I bought all of the ingredients and returned home excited to make my first ever galette. (What is a galette, you ask. Food Blogga explains. Visit her site. Link below.) I started with the pastry dough. I’ve made enough of it now that I don’t panic, but the process is still a source of anxiety. Will the butter cut in? Will I have enough ice water? Will I make a gluey mess? Luckily, the dough turned out fine, and I didn’t have any problems. I divided it in two, put each in plastic wrap, flattened them into disks. So far, so good. My problem came when I went to make the galette. The recipe says to roll the dough into a 12 inch round. But I had two disks! There was no top and bottom. Just one round. So why two? Honestly, I still don’t know. I joined the two, rolled them out, and made one galette. But see. This is why pastry freaks me out. I should know why the dough is divided. I should, but I don’t. Sigh.

The goodies that go inside the galette I can handle. Sausage, fennel, smoked cheese. Mmmm. And then there are the sundried tomatoes. I absolutely love this touch. I think I’ll add a few more the next time around. The fennel was surprisingly benign. I’ve had fennel in dishes where all you can taste is the fennel. I swore off fennel for a while after that. But here, it works just fine. The presentation is beautiful, too. I made this for supper, but I could easily imagine it for an elegant brunch.

Visit Food Blogga and get her recipe for Savory Sausage and Fennel Galette. Link here.