Name: Breakfast Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1¼ cup unbleached white flour; ¼ teaspoon salt; 8 tablespoons frozen unsalted butter, cut into pieces; ¼ cup plain Greek yogurt; ¼ cup ice cold water; 2 teaspoons lemon juice; 1/2 a red bell pepper, diced; 1/2 a small onion, diced; 1/2 cup ricotta; 1/2 cup freshly grated Parmesan; 1 tablespoon olive oil; 1 garlic clove, minced; Generous pinch of dried oregano; 2 handfuls mixed greens (baby spinach, kale, and chard), coarsely chopped; 1 cup cooked, crumbled sausage; 2 or 3 tablespoons canned Hatch Green Chile; 1/4 cup grated Monterrey Jack cheese; 3 or 4 large eggs; Hot sauce, green onions, chopped, for garnish; 1 egg yolk; 1 teaspoon water

why make this recipe

The Breakfast Galette is a delightful way to start your day, combining the richness of a savory pastry with fresh, wholesome breakfast ingredients. It’s not only delicious but also versatile, allowing you to use whatever vegetables and proteins you love. This galette is perfect for brunch gatherings or a hearty weekday breakfast. With its flaky crust and comforting fillings, it’s a recipe that will surely please both family and friends.

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how to make Breakfast Galette

Ingredients :

1¼ cup unbleached white flour
¼ teaspoon salt
8 tablespoons frozen unsalted butter, cut into pieces
¼ cup plain Greek yogurt
¼ cup ice cold water
2 teaspoons lemon juice
1/2 a red bell pepper, diced
1/2 a small onion, diced
1/2 cup ricotta
1/2 cup freshly grated Parmesan
1 tablespoon olive oil
1 garlic clove, minced
Generous pinch of dried oregano
2 handfuls mixed greens (I use baby spinach, kale, and chard), coarsely chopped
1 cup cooked, crumbled sausage
2 or 3 tablespoons canned Hatch Green Chile (see note)
1/4 cup grated Monterrey Jack cheese
3 or 4 large eggs
Hot sauce, green onions, chopped, for garnish
1 egg yolk
1 teaspoon water

Directions :

Preheat your oven to 400°F and line a baking sheet with parchment paper.
To prepare the crust, combine the flour and salt in a food processor. Pulse twice to mix.
Add the butter and pulse until the mixture looks like coarse meal. Transfer it to a large bowl.
In a smaller bowl, whisk together the yogurt, water, and lemon juice. Pour this over the flour mixture and mix with your hands or a wooden spoon until it forms a ball of dough.
Wrap the dough in plastic and place it in the freezer for 15 minutes.
While the crust is chilling, heat a skillet with a splash of olive oil. Sauté the bell pepper and onion over medium heat until softened, about 5 minutes.
In another bowl, mix the ricotta, Parmesan, 1 tablespoon of olive oil, minced garlic, and oregano together until well combined.
On a floured surface, roll out the chilled dough into a 12-inch circle, keeping the edges untrimmed. Move the dough to the lined baking sheet.
Spread the ricotta mixture evenly over the crust, leaving a 2-inch border. Top it with chopped greens, sausage, bell peppers, onions, and green chiles. Sprinkle the grated Monterrey Jack cheese over the top.
Fold the edges of the dough over the filling, pleating it to fit well.
For the egg wash, beat together the egg yolk and water, and brush it over the crust.
Bake in the oven for 30 minutes. Then, remove it from the oven and carefully crack the eggs onto the center of the galette. Return it to the oven for another 5 to 8 minutes, or until the crust is golden and the egg whites are set but the yolks are still soft.
Take it out of the oven and season with freshly cracked pepper. Drizzle with your favorite hot sauce and garnish with chopped green onions.

how to serve Breakfast Galette

Serve the Breakfast Galette warm, straight from the oven. It makes a great centerpiece for brunch, and each slice can be topped with a splash of hot sauce for extra flavor. Pair it with a fresh salad or some sliced fruit for a well-rounded meal.

how to store Breakfast Galette

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the galette before baking for later enjoyment. Just wrap it tightly in plastic wrap and foil. When ready to bake, no need to thaw; just add a few extra minutes to the cooking time.

tips to make Breakfast Galette

Use ice-cold ingredients when making the dough for a flakier crust.
Feel free to mix and match your favorite vegetables or proteins. Mushrooms or spinach are great additions!
If you want a richer filling, consider adding cheddar cheese or feta to the mix.

variation

You can easily turn this into a sweet galette by replacing the savory fillings with fruits like apples, peaches, or berries and using a sprinkle of sugar in the crust and filling.

FAQs

Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and keep it in the fridge for up to two days or freeze it for up to a month.

Can I use pre-cooked sausage?
Absolutely! Pre-cooked sausage can save you time. Just crumble it into the filling before assembling the galette.

Is the Breakfast Galette suitable for vegetarians?
Yes! You can make it vegetarian by omitting the sausage and adding more vegetables or using a meat substitute.