Galette with Caramelized Cabbage, Sausage and Smoked Paprika

**Make the Dough:** In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Caramelize the Cabbage:** Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add the shredded cabbage and cook, stirring occasionally, until it begins to soften and brown, about 15-20 minutes. Add the brown sugar and apple cider vinegar and cook for another 5 minutes, until caramelized. Remove from skillet and set aside.

**Cook the Sausage:** In the same skillet, cook the sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain any excess grease. Add the minced garlic and smoked paprika and cook for 1 minute more, until fragrant. Season with salt and pepper to taste.

**Assemble the Galette:** Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.

Spread the caramelized cabbage evenly over the dough, leaving a 2-inch border. Top with the cooked sausage.

Fold the edges of the dough over the filling, pleating as necessary to create a rustic border. In a small bowl, whisk together the egg and water. Brush the egg wash over the dough.

**Bake:** Bake for 30-35 minutes, or until the crust is golden brown and the filling is heated through. Let cool slightly before slicing and serving.