Breakfast Galette

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!