Rustic yet elegant, a freeform galette is a great dish to have in your repertoire. Here creamy spring leeks create a bed for the sausage and pesto adds herby brightness.
Serves 4 to 6 / Takes about 2 hours
For the dough:
1½ cups all-purpose flour
¼ teaspoon salt
8 tablespoons butter, straight from the fridge and cut into small pieces
1/3 cup finely grated Parmesan
4 to 6 tablespoons cold water
For the filling:
2 tablespoons butter
1 large leek, thinly sliced and rinsed well
2 thyme sprigs
¼ cup water
¼ cup cream or half and half
Salt and freshly ground black pepper
1 (12-ounce) package The New Food Collective Sweet Italian Sausages or Breakfast Sausages
2 tablespoons pesto
Olive oil, if needed
To make the dough, combine the flour and salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter and Parmesan, squeezing or cutting it until the floury mixture is filled with pea-sized lumps. Drizzle 4 tablespoons cold water over the mixture and stir together (with your hands or a fork) until it will just hold together when squeezed. Add the remaining water only if you need it. Gather the dough into a ball and flatten into a disk, then wrap well in plastic wrap. Refrigerate for at least an hour and up to a couple of days.
To make the filling, melt the butter in a medium skillet over moderately low heat. Add the leeks, thyme sprigs and water. Cook, stirring occasionally, until leeks are tender and liquid has mostly evaporated, about 15 minutes. Season with salt and pepper. Add the cream and cook, stirring often, until thickened and reduced, about 10 minutes. Remove from the heat and scrape the leek mixture into a shallow bowl to cool completely. Pluck out the thyme sprigs and discard. Wipe out the skillet and return to the stove.
Remove the sausages from their casings. Heat the skillet over moderate heat. Add the sausages and ¼ cup water and cook, breaking the sausages up with a wooden spoon, until the water has evaporated and the sausage is browned and cooked through, about 10 minutes. Remove from the heat.
Preheat the oven too 400°F. Line a baking sheet with a piece of parchment paper.
Roll out the dough on a lightly floured countertop into a 12-inch round. Transfer the dough to the lined baking sheet. Spread the leek mixture evenly over the dough, leaving a 2-inch border. Scatter the sausage over the leeks, then fold the edges of the dough over, pleating as necessary.
Bake the galette until the pastry is crisp and golden brown, 25 to 30 minutes. Remove from the oven and carefully transfer the galette to a serving platter.
If pesto is very thick, loosen it by stirring in a tablespoon or so of olive oil. Drizzle the pesto over the galette filling, then cut into wedges and serve warm.