Red Pepper and Baked Egg Galettes
User Reviews
3.6
Red Pepper and Baked Egg Galettes
Description
The Red Pepper and Baked Egg Galettes are built on a foundation of roasted red bell peppers and onions that have been tossed with fresh thyme, cumin, coriander, and olive oil before roasting. This slow roasting softens the vegetables and concentrates their flavors. After roasting, half the fresh herbs are mixed in to lend herbal freshness.
A sheet of puff pastry is rolled and cut into squares, each scored with a 1/4 inch border and chilled to hold its shape during baking. The pastry is brushed with beaten egg for a golden finish, then spread with a small spoonful of sour cream, which adds tang and creaminess. Roasted vegetable mixture is evenly distributed over the sour cream, leaving the border clear.
The galettes are finished with eggs cracked on top and baked until the pastry is puffed and golden and the eggs are set. These galettes are a composed dish balancing textures — crisp pastry, creamy sour cream, tender vegetables, and soft baked egg whites with slightly runny yolks if desired. They can be served as a breakfast treat or a light lunch with a green salad. The recipe is adapted slightly from Yotam Ottolenghi's Jerusalem, focusing on simple preparations and spice combinations.
This recipe benefits from paying attention to even roasting of vegetables, chilled rested pastry before baking, and careful timing to bake the eggs just right. Fresh herbs added after roasting preserve their brightness, and the combination of spices gives warmth without overwhelming the other ingredients.
Ingredients
- 2 large bell pepper cut into 1/2 inch strips, red
- 2 small onion red or white) halved and cut into 1/2 inch wedges
- thyme leaves removed, fresh sprigs
- 1 tsp cumin
- 1 tsp Coriander
- 6 Tbsp olive oil
- parsley chopped, fresh; handful
- cilantro chopped, handful
- 1 puff pastry thawed, sheet
- 1 egg beaten, for brushing the pastry
- 12 tsp sour cream
- 4 large egg
- salt fresh cracked pepper
- black pepper fresh cracked pepper
Instructions
- Preheat oven to 400F
- Mix together the pepper, onions, thyme and spics in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
- Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn.
- Sprinkle the veggies with half the fresh herbs and set aside.
- Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12x12 inch square. Cut into four 6 inch squares. Transfer to two parchment or silpat lined baking sheets.
- Take a dul knife and score a little 1/4 inch frame around each square of pastry. Don't cut all the way through. Prick the inside of the squares all over with the tines of a fork. Put back in the fridge for 30 minutes.
- Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp of sour cream.
- Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.
- Bake for about 10 minutes until rising and starting to brown.
- Remove and carefully crack in egg into the center of each galette.
- Put back into the oven for about 10 minutes until the egg is set.
- Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.
Notes
- Use fresh thyme leaves removed from sprigs for the best herbal flavor in the vegetable roast.
- Be sure to chill the scored pastry squares before baking to help maintain the border and avoid shrinking.
- Brush the pastry edges with beaten egg for a golden, shiny crust.
- Spread sour cream inside the pastry border for creaminess that complements the roasted vegetables.
- Adjust roasting time to ensure vegetables are tender but not burnt; stir occasionally during roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Fat | 52g | 80% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 212mg | 71% |
| Sodium | 240mg | 10% |
| Potassium | 368mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2947IU | 59% |
| Vitamin C | 108mg | 120% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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