1 cup plain flour
1 cup wholemeal flour
1 teaspoon salt
170 grams chilled unsalted butter, cubed
1 egg yolk
1 tablespoon lemon juice
400 grams good quality sausages, each sausage cut into thirds (I used L’Authentique Chicken & Bacon sausages)
4 tablespoons olive oil
300 grams spinach leaves
1 onion, thinly sliced
150 grams button mushrooms, halved
2 sprigs lemon thyme
1 cup ricotta
sea salt and pepper
1 egg, beaten for egg wash
Pastry: Put both of the flours and salt into a food processor and pulse to combine. Add the butter and process briefly until the mixture resembles coarse crumbs. Pour in the egg and lemon juice and pulse again until the dough just starts to come together. Tip onto a lightly floured bench and gently bring together with your hands. Form into a round flat disc and wrap in plastic wrap. Refrigerate for 2 hours or up to 2 days.
Filling: Heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the spinach and cook until wilted. Transfer to a clean tea towel and squeeze out all the moisture. Set aside to cool. To the same pan add the remaining olive oil, the onion, sausages and the mushrooms. Sauté until everything is caramelized and the sausages are about half cooked. Stir in the wilted spinach and set aside.
Preheat the oven to 200 °C.
To assemble: Remove the chilled dough from the fridge and let it rest for 10 minutes at room temperature. Roll out to a 35cm circle on a large sheet of baking paper. The dough can be quite brittle so be sure to work slowly and carefully. Slide a flat baking tray under the baking paper with the pastry on it.
Spread the ricotta over the pastry leaving a 3cm border. Spoon the filling evenly over the ricotta. Season and sprinkle over the thyme leaves. Bring the edges of the dough up and over the filling, pleating the pastry as needed. Brush with egg wash.
Bake the galette for 30 minutes until the crust is golden brown. Allow to cool slightly before serving. Serves 4