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Sausage, Mushrooom, & Egg Galette

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The Pastry

Crust Prep by Hand

If you don't have a stand mixer or food processor, here's the hard way to do it. In a medium bowl, combine most of the flour (keep back a quarter cup or so), sugar, chili powder, thyme, and salt. Use a pastry cutter to add first the butter then the cheese, working it until the butter is in small breadcrumb-sized pieces.

In a small bowl, whisk the egg, vinegar, and water. Add the egg mixture to the flour mixture, and use your hands to start kneading them together. Add the remaining flour, a little at a time, transferring the mixture to a lightly floured work surface if you like, kneading until you have a smooth, supple dough (you might not need all the flour).

Divide the dough into two portions and shape them into 0.75" thick disks, cover them with plastic wrap and set them aside in the refrigerator for at least 1 hour.

Crust Prep by Machine

Alternatively, you can use an electric mixer or food processor to make the dough. Place the dry ingredients in first and give them a quick whirl so they're mixed, then add the butter and cheese and whirl again, and finally add the egg mixture, stopping when the dough starts to form a ball.

Pull the dough out onto a lightly-floured board and knead it until it's smooth. Divide it in two and shape the pieces into 0.75"-thick disks, wrap them, and place them in the fridge for at least 1 hour.

The Filling

Crumble the sausage and cook it over medium heat in a skillet on the stove-top until it's cooked through. Remove the meat from the skillet with a slotted spoon and keep it aside in a bowl.

Add a Tbsp. of olive oil to the skillet and sauté the shallots and mushrooms for 5 minutes. Add the spinach, garlic, thyme, salt, and pepper and cook it for another minute or so until the spinach is wilted.

Pre-heat your oven to 400F.

Spoon in the filling mixture, spinach and/or meat on the bottom, leaving at least a 1" border around the edges. Cover it all with the cheese and sprinkle the blue cheese on top. If you're making #3, use the back of a spoon to make a small basin in the top of the filling.

Fold the dough over the edge of the fillings, pinching it firmly together every inch or so. Brush the edge of the dough with the egg wash and bake the galette until the crust is golden, 30–35 minutes. If you're making #3, take the galette out after 25 minutes and carefully pour a raw egg into the basin