Egg and Tomato Galette Recipe
Follow this recipe to prepare a delicious Egg and Tomato Galette, a savory tart with a flaky crust filled with fresh tomatoes, eggs, and cheese.
Equipment
- 1 Rolling Pin For rolling out the dough
- 1 Baking sheet For baking the galette
- 1 Parchment paper To line the baking sheet
Ingredients
- 1 1/4 cups All-purpose flour
- 1/2 tsp Salt
- 1/2 cup Cold butter Cut into small cubes
- 1/4 cup Ice water Add more if needed
- 3 Eggs
- 1 cup Shredded cheese Mozzarella or your favorite type
- 1 tsp Salt Divided
- 1/2 tsp Black pepper Divided
- 2 tbsp Olive oil
- to taste Fresh basil For garnish
Instructions
- In a large bowl, mix all-purpose flour and salt. Add cold butter cubes and combine using a pastry cutter until the mixture resembles coarse crumbs.
- Slowly add ice water and mix until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Roll out the dough on a lightly floured surface into a rough circle about 12 inches in diameter. Transfer the dough to a baking sheet lined with parchment paper.
- Layer the tomato slices in the center of the dough, leaving a 2-inch border. Season with half the salt and pepper.
- Sprinkle the shredded cheese over the tomatoes. Create small wells in the cheese and crack an egg into each well.
- Fold the edges of the dough over the filling, pleating as you go. Brush the crust with olive oil and season the eggs with the remaining salt and pepper.
- Bake for 25-30 minutes, until the crust is golden and the eggs are set.
- Garnish with fresh basil before serving.
Notes
You can add other veggies or herbs to the filling as desired. For a sturdier crust, add an egg yolk to the dough.
Nutrition
Serving: 219gCalories: 420kcalCarbohydrates: 30gProtein: 15gFat: 29gSaturated Fat: 13gCholesterol: 175mgSodium: 720mgPotassium: 459mgFiber: 2gSugar: 4gVitamin A: 51600IUVitamin C: 11.9mgCalcium: 2290mgIron: 0.4mg
Tried this recipe?Let us know how it was!