TO MAKE YOUR DOUGH

In your stand mixer over a medium speed, combine your flour, sugar, salt, and butter.
Mix for about 10 seconds and then add in your cold water.
Mix until you have a dough-like consistency—about 2 minutes.
Use your hands to form your dough into a ball. Then flatten it into a disk and then wrap it with your plastic wrap.
Refrigerate until chilled—about 1 1/2 hours.
Then let sit on your counter until thawed before using—about 20 minutes.

TO PREP AND BAKE YOUR GALETTE

Preheat your oven to 400°.
Lightly dust your work station with flour.
Roll out your dough on the floured surface until it's about 1/4" thick.
Line your baking sheet with your Silpat.
Transfer dough onto your baking sheet.
Put your sweet potato slices in your medium mixing bowl. Pour your melted butter over them. And season them with salt and pepper. Toss them until they are evenly coated.
Lay your sweet potato slices so that they form a ring in the middle of your galette. I used 5 slices to make my ring.
Working your way outward, place your chicken sausage slices in the spaces created by the sweet potato. You are creating a sort of damn for your egg. This way it won’t run all over your galette.
Crack your egg into the hole in the middle of your sweet potato ring.
Continue laying pieces of sweet potato and sausage until you’ve run out of space. Note, your pieces should all lay flat and not overlap. This will make for a more even bake. PLUS we’re going to fill the gaps with avocado after baking.
Sprinkle half of your oregano over your galette’s filling.
Fold the edges of your dough over the outer most pieces sweet potato.
Use your pastry brush to brush your egg wash over the folded over part of your dough (aka. the crust).
Bake till your dough is golden and your egg is fully cooked but not hard—25 minutes.
Continue to the next step while your galette is baking to save time.

TO COMPLETE YOUR GALETTE

Cut half of your half of avocado (so 1/4 of the whole avocado) into roughly 1/8 inch thick slices.
Put your remaining avocado into your small mixing bowl. Drizzle olive oil over it and season with salt and pepper.
Use your fork to mash it down into mush (like the most basic guac you could make).
Once your galette has finished baking, fill in any gaps that expose the dough below with either your mashed avocado or a slice of avocado. When I did it, I lifted up any sweet potato edges that weren’t glued down and required zero force and tucked my avocado slices under them. Any areas that were very stuck, I spread the mashed avocado into.
Sprinkle salt, pepper, crushed red pepper flakes, and your remaining oregano over all of your galette’s filling.

SWEET POTATO AND CHICKEN SAUSAGE GALETTE

NOT YOUR EVERY DAY BREAKFAST BREAD but it should be.