Sausage, Cabbage & Red Onion Galette

Easy to prepare, this savory pie is nourishing and large enough to feed the troops. Make a large batch of Basic Pastry Dough ahead of time and this galette can be assembled in 15 mins.
serves 6

1 red onion, thinly sliced
½ head cabbage, thinly sliced (4–5 cups)
2 Tbsp. fresh thyme leaves
2 Tbsp. olive oil
8 oz. Italian sausage, cooked and crumbled
3 oz. extra-sharp cheddar cheese, grated
½ tsp. sea salt
¼ tsp. black pepper
¼ recipe Basic Pastry Dough (by Michelle Kovach)
1 egg, beaten (for brushing the crust)

Heat oven to 400°F. In a large bowl, massage the onion, cabbage, thyme, oil, salt, and pepper until the oil coats all the vegetables. Add the sausage and cheese and toss to combine.

On a floured surface roll the dough into a 14-in. circle in. to 1/16-in. thick and transfer to a pizza pan. Transfer cabbage mixture onto the center of the dough, leaving a 2-in. border all the way around. Fold the border of the crust over the cabbage mixture and crimp in place. Brush crust with egg and bake until crust is dark golden brown and the thickest sections are cooked through, 30–40 minutes. Transfer to a rack to cool before serving.