Breakfast Galette

Irma | mycreativekneads
by Irma | mycreativekneads
6 Servings
1 hr 10 min

I love dessert galettes but make me choose between a savory and sweet, hands down I will always choose savory! So, when I decided to create this breakfast galette, I knew my husband would like it, 15 minutes later and half of the galette was gone! This breakfast galette is cheesy which is always a great thing, but combined with the jammy eggs takes the lead. That flaky crust is perfect for soaking up the perfectly cooked yolks. I think galettes are a fancy name for open faced pot pies and are a great way to load the dough with toppings. The folded golden edges gives an added texture and has the perfect crunch.

For this galette, I layered Buffalo mozzarella to serve as the perfect bed for loading the top of it with sautéed veggies and those jammy eggs. I love getting creative with food and feel that any meal can be modified to make this your own. If you’re not crazy about Buffalo mozzarella, you can use your favorite cheese and veggies too. I’ve used smoked Gouda and gruyere cheese before and loved it. I think the possibilities are endless and could also be a perfect lunch or dinner.

For the crust, I added lebneh which is a yogurt that’s been strained to remove most of the whey, which results in a thicker consistency than regular yogurt. The acidity of the yogurt provides an extra flakey and tender crust, my favorite types of crust.

I hope you give this a try and I hope you enjoy it as much s as we do!

Thank you for stopping by.

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Alright, let’s get cooking!

Breakfast Galette
Processing butter, flour and salt
Adding the liquid ingredients
Combining to a rough ball
Turn dough onto a floured surface
Wrap and freeze
Sautéing the veggies

Rolling out the dough

The edges don’t have to be perfect.

Pleating the border of the crust

Top with more cheese (opt) but more cheese is always better!

Cracking the eggs

After the initial 30 minutes of baking, remove the crust in the baking sheet, crack the eggs and return for additional baking until the eggs are to your liking.

The baked center

The perfect slice. YUM
Recipe details
  • 6  Servings
  • Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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For the crust
  • 1 1/4 cup pastry or all purpose flour
  • 1/4 tsp Himalayan fine sea salt
  • 1 stick of frozen unsalted butter (cut into 1/2 in cubes)
  • 1/4 cup lebneh or plain yogurt
  • 2 tsp lemon juice
  • 1/4 cup very cold water
For the filling
  • 1 Tbsp olive oil
  • 1 cup spinach
  • 1/2 red onion sliced
  • 2 large beet greens coarsely chopped (opt)
  • 1 bunch rapini (slice if stems are thick or cut off thick stems if desired)
  • Buffalo mozzarella (cut into circles)
  • Season to taste, I used salt, pepper, paprika, herbs de provenance)
  • 2 eggs set aside
For the egg wash
  • 1 egg yolk
  • 1 Tbsp water
For the crust
In a food processor, add the flour, salt and pulsate a few times.
In a measuring cup add the lebneh, lemon juice, water and whisk well to combine all ingredients, and set aside.
Add the butter to the flour and pulsate about 8 times then add 1/2 of the liquid mixture and continue pulsating about 8 more times then add the rest of the liquid mixture and continue pulsating until a ball forms (it may still look a little shaggy but it’s okay).
Place dough into a floured surface, shape into a disk and place in freezer for 15 minutes.
After 15 minutes and after you’ve prepared the filling, remove the dough from the freezer, place it onto a floured surface, and roll it out into an approximately 12 inch circle. Transfer onto a parchment lined baking sheet.
For the filling
While dough is chilling, In a sauté pan, heat the oil then add the onions, rapini, beet greens and sauté until they are soft and wilted but not entirely cooked.
Add spinach, seasonings and continue cooking and stirring until spinach is wilted then remove from heat.
For the egg wash
In a bowl whisk together the egg yolk and water.
Set aside
Assembling the galette
In the center of the dough, layer the cheese leaving approximately a 2 inch border. Place veggies over the cheese and fold over the edges of the dough, pleating over the filling.
Brush dough with egg wash.
In a 375° F pre-heated oven, bake galette for 30 minutes then remove, gently crack 2 eggs over the center and on top of the filling.
Return to oven and continue baking until egg whites are set (approximately 8 to 10 minutes). Sprinkle with red cracked pepper (opt) Enjoy warm!
  • If you don’t have lebneh, you can use Greek yogurt.
  • Use any veggies you like