Tomato and Calabresa Galette

Make the crust: in a medium bowl, combine the flour, salt, and baking powder

Add the cold butter and mix with your fingertips until it resembles coarse crumbs

Gradually add the ice-cold water, mixing with a fork until it forms a smooth dough

Shape into a ball, then flatten between your hands to form a disk about 15 cm in diameter

Wrap in plastic wrap and refrigerate for at least 15 minutes. Reserve

Make the filling: in a large saucepan, bring 1 liter of water to a boil

Add the macaroni and cook until al dente, about 7 minutes

Drain and set aside

In a large skillet, combine the tomato, onion, sausage, carrot, sweet basil, and olive oil

Cook over high heat, stirring occasionally, until the tomato is soft and the mixture is heated through, about 6 minutes

Add the cooked macaroni, salt, and red pepper flakes, mixing well

Remove from heat and let cool slightly

Preheat the oven to 180°C (medium)

Roll out the reserved dough on a lightly floured surface to form a circle about 30 cm in diameter

Place onto a baking sheet or pizza stone with the edges folded up over the filling, leaving a 5cm border

Brush the crust with the beaten egg

Bake for about 30 minutes, or until golden brown

Transfer to a serving plate and serve immediately

(Approximate calories per slice: 532)