Chicken & Apple Sausage Galette With Caramelized Onions

1 h 10 min | intermediate

Overhead view of a baked chicken and apple sausage galette on a white plate; the puff pastry is folded into a rustic round with a glossy, golden-brown crust, and a few slices are cut out to show caramelized onions, crumbled sausage, and melted cheddar inside, sprinkled with fresh thyme on a marble surface.

Published Aug 12, 2025

Prep Time	Cook Time	Total Time
20 min	50 min	1 h 10 min

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Introduction

This chicken and apple sausage galette with caramelized onions is a cozy, savory twist on classic puff pastry pie.

Sweet onions, juicy sausage, and sharp cheddar bake together on a buttery crust for the best sweet-savory bite.

It works beautifully as an easy weeknight dinner, a brunch showstopper, or a crowd-pleasing appetizer for fall gatherings.

Close-up of a single slice of chicken and apple sausage galette on a white plate, showing flaky golden puff pastry folded over a filling of caramelized onions, browned sausage, and melted cheddar, with a few thyme leaves scattered nearby.

How to Make Chicken & Apple Sausage Galette With Caramelized Onions

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Prep the puff pastry

Keep the thawed puff pastry in the fridge until you are ready to assemble so it stays cold and flaky.
When you start cooking the onions, place a sheet of parchment on a baking sheet for easier transfer later.
Caramelize the onions

Heat the olive oil in a large skillet over medium heat, then add the sliced onions and 1/2 teaspoon salt.
Stir in the sugar, then reduce heat to medium low and cook, stirring often, until golden brown, about 20 minutes.
Stir in the balsamic vinegar, scraping up browned bits, then take the pan off the heat and let onions cool.

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Cook the sausage

In a separate skillet, cook the crumbled chicken apple sausage over medium heat, breaking it up, until browned and cooked through.
Transfer the sausage to a plate to cool slightly, and discard any excess fat in the pan if needed.
Heat the oven and prepare the pan

Preheat your oven to 400°F with a rack in the center position for even baking.
Line a rimmed baking sheet with parchment paper, then place the chilled puff pastry sheet on the parchment.
Shape the galette base

If needed, gently roll the puff pastry into roughly a 10 by 12 inch rectangle, smoothing any cracks with your fingers.
Use a knife to lightly score a one inch border around the edges without cutting all the way through.

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Layer the fillings

Spread the caramelized onions evenly inside the scored border, leaving the edges clear so they can puff up.
Scatter the cooked sausage over the onions, then sprinkle the cheddar cheese and thyme leaves on top.
Season the top lightly with the remaining 1/2 teaspoon salt, keeping in mind that the cheese is already salty.
Fold the edges and add egg wash

Beat the egg with a teaspoon of water in a small bowl until smooth and well combined.
Gently fold the edges of the pastry up and over the filling, pleating as needed to create a rustic border.
Brush the exposed pastry with the egg wash, which helps it bake up glossy and deeply golden.
Bake and serve

Bake the galette for 22 to 26 minutes, until the pastry is puffed and deep golden and the cheese is melted.
Let it cool on the pan for at least 10 minutes so the cheese sets slightly and slicing is easier.
Slice into wedges with a sharp knife or pizza cutter and serve warm or at room temperature.

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Close-up of a baked chicken and apple sausage galette on a white plate, with a wedge removed to show flaky puff pastry and a filling of caramelized onions, sausage, melted cheddar, and thyme; crust is glossy and deep golden from egg wash.

Substitutions

Cheddar cheese -> Gruyere or fontina: Use shredded Gruyere or fontina in the same amount for a nuttier, slightly creamier melt that pairs beautifully with onions.
Chicken apple sausage -> turkey sausage or vegetarian apple sage sausage: Swap in turkey sausage or a vegetarian apple sage sausage to keep the sweet apple notes while changing the protein profile.
Puff pastry -> refrigerated pie crust: Use a refrigerated pie crust for a more tender, less flaky base that eats more like a savory tart.

Overhead view of a baked chicken and apple sausage galette on a white plate; the puff pastry is folded into a rustic round with glossy, deep-golden edges, a slice removed to show caramelized onions and browned sausage inside, and fresh thyme scattered on top.

Tips

Let the onions really caramelize: Keep the heat moderate and stir often; pale onions mean you need more time for full sweetness and flavor.
Work with cold pastry: If the puff pastry feels soft or sticky, chill the assembled galette for 10 minutes before baking for better lift.
Avoid a soggy bottom: Keeping the onions and sausage slightly cooled and draining extra fat helps prevent steam and grease from soaking the pastry.
Grate your own cheese: Freshly shredded cheddar melts more smoothly and covers the filling evenly, while bagged shreds can stay a little stiff and dry.
Serve with something crisp and fresh: Pair slices with a simple green salad dressed in lemony vinaigrette to balance the richness of the pastry and cheese.

Nutrition Facts ^*

Energy	975	kcal
Protein	34	g
Total Fat	61	g
Carbohydrates	67	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

My onions are browning too fast or burning; what should I do?: Lower the heat to medium low, add a tablespoon of water, and stir often to slow browning and loosen stuck bits.
Can I make this galette ahead of time?: You can bake it up to a day ahead, cool completely, then reheat on a baking sheet at 350°F until warmed.
How can I keep the puff pastry from shrinking or losing its shape?: Keep the pastry cold, do not stretch it while shaping, and chill the assembled galette briefly before baking if needed.
Can I use red onions instead of yellow onions?: Yes, red onions will caramelize nicely and give a deeper color and slightly more winey sweetness to the finished galette.

Serving Suggestions

This galette makes a lovely centerpiece with a simple arugula salad and a glass of crisp apple cider.

For more richness, add a thin layer of Dijon mustard under the onions or finish with a drizzle of honey.

Leftovers taste great warmed in a skillet, which brings back the crisp crust and melts the cheese again.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Wanda Elliott, Gilbert, AZ: My husband has been asking me to make something like this. I came across this one and im really happy I tried it. I used a regular sheet pan lined with parchment and baked it about 24 minutes at 400. I did the onions in one pan and the sausage in another so it went pretty quick, and I used sharp cheddar like it says. I didnt do the egg wash because I forgot, but it still browned up nice. Thanks for the great recipe! — 5 ★

Eunice: Glad it worked well for you, Wanda!
Gertrude, Birmingham: This is handsdown the best galette recipe I have tried. It is simple, easy and full of flavor. Just the memory of it will make your mouth water. — 5 ★

Eunice: So glad it was a hit, Gertrude!