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Ingredients

4 tbs olive oil

1 ½ lbs of fingerling potatoes, or Yukon Gold’s cut into bite size -3/4 inch pieces

1 cup carrots, bite size pieces

1 – 2 tbs Italian seasoning to taste

1 garlic clove, minced

Salt and Black Pepper

Tofurky Italian sausage links, cut into ¾ inch pieces

1 green pepper, cut into ¾ inch pieces

1 red pepper, cut into ¾ inch pieces

1 med onion, cut into 8 pieces, through the root to hold together

¼ cup orange juice

8 oz cherry tomatoes

Directions

Preheat oven to 375 degrees.

In a flat pan, jelly roll is perfect, cover with foil and spray with cooking spray or thin coat with olive oil.

Cut potatoes and carrots and pour 2 tbs of olive oil in a bowl, toss with half of the Italian Seasoning and garlic, salt and black pepper to taste.

When over reaches desired temperature, spread out the potatoes and carrots on the foil lined pan and bake for 15-20 minutes.

Using the same bowl, add remaining olive oil and Italian Seasoning with onions and peppers, and toss.

Remove from oven, and with a spatula, loosen potatoes and carrots from pan and add the sausage, peppers and onion pieces to the pan.

Drizzle entire pan with orange juice to add some moisture and sweetness.

Add cherry tomatoes.

Return to oven for 10-12 minutes or desired crispness.

PASTRY

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water

TOPPING

4 Golden Delicious apples
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey, preferably wildflower
1 tablespoon unsalted butter, cut into small pieces

1. PREPARE THE PASTRY In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
2. PREPARE THE TOPPING Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
3. Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
4. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.