Brunch Galette Recipes

EASY BREAKFAST GALETTE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C)
• Cut a large circle in the puff pastry sheet.
• Sprinkle on cheese, and lay on the bacon.
• Fold the edges of the puff pastry over themselves to make a rim-it doesn't have to be perfect!
• Bake for 10 minutes.
• Remove from oven, and lay the tomatoes around the edge.
• Crack eggs into the middle.
• Bake for 15-20 additional minutes, depending on how runny you like your egg.
• Remove from oven, and sprinkle with salt, pepper, and chopped basil.
• Slice into pieces, however big you like!
• Enjoy!

BRUNCH GALETTE

Steps:

• To make the dough:.
• Combine Iced water, cold buttermilk ans vinegar keep in freezer until ready.
• Combine flour, cornmeal, spices and sugar.
• Cut in cold pieces of butter until small pebbles form and is combined.
• Slowly add the liquid until a dough forms( You may not need all the liquid so add in stages), DO NOT KNEAD!
• Wrap dough in plastic film and rest in refrigerator for 1 hour.
• The Filling:.
• Potatoes, granulated garlic , paprika,salt, pepper, olive oil and melted butter. Mix well and spread out on a cookie sheet.
• Bake in oven for about 25 minutes.
• In a large saute pan add 2 tablespoon of olive oil and saute onions , green onions and peppers season with salt and pepper. Cook till caramelized and reserve in a bowl.
• When potatoes are done combine in a bowl with the pepper and onion mix, add cream and cheese adjust seasoning/.
• Roll out dough to about a 6" inch circle.
• Place on corn meal scattered parchment paper.
• Add filling in the center leaving enough room to fold dough.
• Starting from the top fold dough around and upwards clockwise to from an open pouch be firm in your pinching as you form the scalloped edge.
• Make 4 indentations at 12, 3, 6 and 9.
• Bake in a preheated 420 degree oven for 20 minutes.
• Remove from oven and add the eggs in each of the indentations, season yolks and bake for 10 minutes more or until eggs are sunny side up.
• Garnish with green onions allow to rest for 5 minutes before serving in wedges each with an individual egg! Bon Appetit.