Pepper & Egg Galette

When I think of galettes, dessert usually comes to mind. But just like with crepes, there are savory galettes as well. A while back I tried my hand at making a breakfast galette from a recipe I found on Pinterest. I followed the recipe for the most part, but adjusted ingredients to suit me such as leaving out the cilantro because I hate cilantro. I know, “hate” is a strong word, but I really do.

I used puff pastry and cut the sheet into 4 squares, scored and pricked the squares. Then, I put them back in the fridge for 30 minutes.

The recipe roasts the peppers and onions, but I sauteed them instead to save time. I also used green bell peppers instead of red, because that’s what I had.

After the puff pastry had chilled in the refrigerator, I brought it back out and spread sour cream on the squares (only within the square scoring).

Then, top each square with the veggies, but leave room in the center for the egg.

Next, the recipe said to put the squares into the oven for about 10 minutes or until the puff pastry starts to rise and get light brown. Then, remove the squares from the oven to crack the egg in.

Instead of cracking the egg directly onto the puff pastry, I like to crack into a bowl first just in case a shell accidentally gets in there. Then, I carefully poured an egg into the center of each puff pastry square.

Place the galettes back into the oven for another 10 minutes or until the egg is set and you’re done!

Now, I personally would like my egg cooked a little bit more, but I had to take the galettes out of the oven because I didn’t want the puff pastry to burn – as you can see they were starting to really brown. My idea for the future would be instead of cooking the puff pastry for 10 minutes, then cracking the egg, then sticking it back in for another 10 minutes, I would put the egg in a lot sooner. That way the egg is able to cook in the oven longer and the puff pastry won’t have to be in the oven longer than it needs to be. It was a tasty breakfast and I’m looking forward to experimenting with different kinds of galettes in the future.