Italian Sausage Rosemary Ciabatta Galette

Here I go with the savory galette recipes again.

I just can’t get enough of the perfected pie crust: perfectly dense, insanely crunchy-crusty-chewy, and incredibly delicious. And, formed into a galette, rather than a pie, it just feels more satisfactory, contained, warming, and “single serve” 😂🤣😂🤣😂🤣😂.

Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.

 

Ciabatta is an Italian white bread made from wheat flour, water, salt, yeast, and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes.

Many regions have their own variations on the original recipe or bread that closely resembles ciabatta and has become accepted as a variety of ciabatta; the ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscany, Umbria, and Marche varies from bread that has a firm crust and dense crumb to bread that has a crisper crust and more open texture, and in Rome, it is often seasoned with marjoram.

 

Whether you call this Italian pastry a pie, a galette, a quiche, or even a “pizza,” it’s incredibly easy to put together and impossibly delicious. Sweet Italian sausage, creamy ricotta, Italian cheeses, fresh rosemary, and toasted ciabatta croutons all intersect to delight your tastebuds in every way, all inside a homemade pie crust.

Italian Sausage Rosemary Ciabatta Galette 

Crust:
1 1/2 cups all-purpose flour
8 Tbs. ice-cold butter, cubed
1 large egg
1 Tbs. apple cider vinegar
3-4 Tbs. ice water

 

Combine the flour, butter, egg, and vinegar together in a food processor. 

Pulse until crumbly. 

 

Drizzle in the ice water and pulse again until a bit doughier.

Transfer to parchment paper and form into a disc.

Top with another sheet of parchment and roll into an 11-12″ crust.

Preheat the oven to 425 degrees. 

Transfer the pie crust to a parchment-lined pie plate (loosely).

Set aside while preparing fillings.

 

Fillings & Toppings:
2 tsp. olive oil
1 small yellow onion, roughly chopped
sea salt and pepper
16 oz. whole-milk ricotta cheese
1 tsp. fresh rosemary, chopped

1/2 lb. sweet Italian sausage
sea salt and pepper
8 oz. marinara sauce

3/4 cup Italian cheese blend, shredded
1/2 cup Parmesan cheese, shredded and divided

fresh rosemary, chopped
freshly ground black pepper
2 tsp. extra virgin olive oil

2 small loaves Italian ciabatta bread, roughly chopped

 

To begin, toast the ciabatta cubes in the hot oven, on a cookie sheet, for about 10-15 minutes, until golden brown.

 

Remove from the oven and set aside.

 

In a medium skillet, heat olive oil over medium heat and sauté the onion with salt and pepper until translucent and soft. 

 

Add the rosemary and cook for an additional 2 minutes, or so. Remove from heat and stir in the ricotta.

 

Spread the onion-rosemary-ricotta mixture over the base of the prepared crust.

 

Next, brown the Italian sausage in a large skillet, with salt and pepper, breaking apart with the back of a spoon, until crumbled. Once just about cooked through, add the marinara sauce and simmer for a few additional minutes.

 

While the meat sauce cooks, sprinkle the ricotta layer of the galette with the Italian blended cheese.

 

Next, spoon 1 cup of the meat mixture over the top of the shredded Italian cheese. Reserve any extra for a “dipping” sauce when consuming the galette.

 

Sprinkle 1/2 the Parmesan cheese over the top of the meat sauce.

Loosely fold the dough edges over the top of all layers.

 

Bake for 20-25 minutes, until the crust is golden brown.

 

Remove from the oven.

 

Cool for 10-15 minutes.

 

Top with the ciabatta croutons and sprinkle with the remaining cheese, fresh rosemary, and black pepper. Drizzle with olive oil to saturate the croutons.

 

Enjoy 😋