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20th Dec 2016

Rory’s Spicy Sausage and Asparagus Galette


  • 1 sheet of ready rolled puff pastry
  • 2 tablespoons sun dried tomato pesto
  • 2 French or Italian sausages
  • 1 large spring onion
  • 50-60 grams of goats cheese
  • 10-12 spears of young asparagus

My mate Francesco calls this ‘French pizza’, which I suppose it kind of is as all the elements of a pizza are here, but the bottom line is that the galette is a very classic French dish usually served topped with caramelised apples.

So depending on who you are trying to impress these can be what you want – French Pizza of French Galette – choice is yours. They are seriously quick, easy and a great table centre piece if you’re into that kind thing. Me? I eat these on the baking tray…. Sometimes I even take them out of the oven first!


Step 1

Quarter the spring onion leaving a little of the root intact so it mostly keeps together


Step 2

Slice the sausage into 1/2 cm rounds – don’t cut these too thickly as the cooking time is pretty minimal.


Step 3

Lay the puff pastry on a oiled baking tray and scrunch the edges – this is faff which I like so do it or do not.


Step 4

Next drop the asparagus and the spring onions into a oiled pan, season well and sautee for about 3-4 minutes until they’re about 50% cooked – the remaining cooking is going to happen in the oven.


Step 5

Spread the tomato pesto all over the puff pastry – kid you’re in pizza territory here and you won’t go wrong.


Step 6

Scatter (or arrange) the sausage, spring onion, goats cheese and asparagus on top of the galette then straight into a pre-heated oven at 200c for 15 to 20 minutes and you’re good to go.


Step 7


Final 1

It doesn’t get much easier than that but it looks like a real show stopper and tastes delicious!