Pepper, Onion and Sausage Galettes

Pastry

• 440 g plain flour, plus extra for rolling
• ¾ tsp fine sea salt
• 2 tsp fresh thyme leaves
• 220 g butter, diced, plus extra for greasing
• 70 - 100 g water

Filling

• 400 - 500 g red onions, quartered
• 30 g olive oil
• 350 - 400 g red peppers, cut in strips (5 mm)
• 350 - 400 g courgettes, cut in strips (5 mm)
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 400 g sausages, raw
• 1 Tbsp milk