Egg Galettes with Garlic Black Pepper Crust

Write a Review
  • Total Time: 1 hrs 15 mins
  • Hands-on Time: 0 hrs 0 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.



    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.

Bring Robust Organic Flavor to Your Everyday Meals