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A savory galette with a barbecue-inspired filling.
1 onion, chopped
2 tablespoons oil
4 sausages or hot dogs, sliced
6 ounces (170 grams) frozen spinach
6 sundried tomatoes, sliced
1 store-bought pie crust, defrosted
1 egg, beaten, for egg wash
Sauté onion in oil. Add sausages, spinach, and tomatoes and sauté together.
Preheat oven to 350°F (180°C).
Remove pie crust from pan. Lay flat on a baking sheet and arrange filling in center, leaving a one-inch (two-centimeter) border. Fold the edge of pie dough in, covering the filling just slightly.
Brush dough with egg wash and bake at for 45 minutes or until nicely browned.
Photography: Nechama Laitman
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