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Egg Galettes with Garlic Black Pepper Crust

  • Total Time: 15 mins
  • Makes: 4 servings

An egg galette recipe that packs egg, roasted kale and peppers into a simple garlic black pepper crust. Use organic ingredients where possible.

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Ingredients:

  • 1/4 teaspoon Simply Organic Garlic Powder
  • 1/2 teaspoon Simply Organic Black Pepper Medium Grind
  • 1/4 teaspoon Simply Organic Oregano Leaf
  • 1/4 teaspoon Simply Organic Basil
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 12 tablespoons unsalted butter, cut into small chunks
  • 1 egg yolk
  • 1/4 teaspoon apple cider vinegar
  • 5 tablespoons ice water
  • 110 red bell pepper, sliced into long strips
  • 1 yellow bell pepper, sliced into long strips
  • 1 bunch Tuscan kale, chopped into small pieces (stems removed)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 4 eggs

Directions:

1. In the bowl of a stand mixer, combine all-purpose flour, whole wheat flour, salt, garlic powder and black pepper. Mix on slow speed and gradually add butter, until dough is crumbly with small bits of butter chunks.

2. In a separate bowl, combine egg yolk, apple cider vinegar and ice water. Whisk until well combined.

3. Turn on the mixer to low speed and slowly pour the liquid mixture into the bowl of the stand mixer until well combined and a crumbly, buttery consistency is achieved.

4. Remove dough from bowl and knead 3 to 4 times until dough holds together, being careful not to overwork. Divide into 4 pieces and shape into flattened disks, then place in the freezer for 15 minutes or the refrigerator for 30 minutes.

5. Preheat oven to 400 degrees.

6. In a large skillet over medium heat, heat olive oil, then add peppers and kale and sauté for about 5 minutes, until kale is tender. Remove from the heat and drain off any excess liquid. Stir in salt, black pepper, oregano and basil.

7. Lightly dust a hard surface with flour. Using a rolling pin, roll out the dough into four rough 8 to 9-inch circles. Line a baking sheet with parchment paper and place each dough circle on top. Fill the center of each with the sautéed veggies and fold in the sides, leaving a well in the center for the egg. Lightly brush the crust with olive oil.

10. Bake galettes for 30 minutes. Remove the pan and gently crack an egg into the center of each galette, topping with a pinch of salt. Return the tray to the oven and bake another 10 to 12 minutes until the egg white is firm. Allow to cool slightly, then serve.

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