Red Pepper and Baked Egg Galettes from Yotam Ottolenghi’s Jerusalem ~ these eggs baked in puff pastry are the ultimate breakfast in bed recipe, and they look spectacular on a brunch buffet table, too.
Red Pepper and Baked Egg Galettes are simple yet unique
Some chefs are destined to change the landscape of the food world and Yotam Ottolenghi is one of them. I’m pretty picky about adding to my cookbook collection, you could say I’m a cookbook minimalist. But I have every one of Ottolenghi’s many books ~ Jerusalem was my first and is still my favorite. The food is creative, colorful, and ingredient driven. Just my style (the photos make me weak at the knees.) It’s a keeper, just like these baked egg galettes 🙂
grocery list for baked egg galettes
- frozen puff pastry (see tips below for working with it)
- red bell peppers ~ the color makes the galettes pop!
- onions, you can use any type but I prefer purple, which adds another color to the mix
- ground cumin and coriander, a classic Middle Eastern duo
- fresh thyme, parsley, and cilantro
- sour cream (I’ve also used creme fraiche, or soft goat cheese)
- fresh eggs, buy the best you can afford
- the basics like olive oil, salt, and pepper
egg galettes step by step
If you’re trying to impress a brunch crowd or a special someone, this is the recipe to try. Yes the galettes look fancy, but that’s the magic…they come together in a few easy steps.
- You’ll roast red pepper and onion wedges
- Then pile them on little squares of puff pastry that have been spread with a little sour cream, creme fraiche, or goat cheese.
- Top the pastry with the veggies and make a little ‘nest’ in the center for the egg.
- Gently slide in the egg and bake!
The colorful veggies are shaped into a sort of ‘nest’ shape to hold the eggs in place. I used red bell peppers, but you can use any color you like, even mix them for a rainbow effect.
The final step is to crack an egg in the center of each galette and bake until just barely set ~ that really makes these irresistible. I like to crack my egg into a small cup before adding it to the galette, it gives me more control over where it settles.
serving your egg galettes
The nice thing about this recipe is that you can serve it hot or room temperature, the puff pastry holds up quite well. So for a brunch you might set them out with a pretty salad:
- Green Goddess Wedge Salad
- Caesar Kale Slaw
- Mediterranean Bean Salad
- Cauliflower Rice Tabbouleh
- Orzo Salad with Creamy Lemon Dressing
Tips for Working with Frozen Puff Pastry Dough
Start with a hot oven ~ Preheat fully before baking. Puff pastry relies on that initial blast of heat to generate steam and lift the layers sky-high.
Thaw overnight for best results ~ Leave the pastry in its wrapper and let it thaw slowly in the refrigerator overnight. It will be pliable but still cold the next day, which is exactly what you want for flaky egg galettes.
Handle with care ~ Unwrap onto a lightly floured surface. Puff pastry doesn’t need much rolling ~ think of it more as coaxing it into the shape you need. A few gentle passes with your rolling pin are usually plenty.
Keep it cold ~ Puff pastry depends on layers of butter to rise into those flaky pockets. If the dough gets warm and soft while you’re working, slide it back into the fridge for 10–15 minutes before continuing.
Create crisp edges ~ To make a raised border (perfect for these egg galettes), run the tip of a sharp knife around the dough about 1 inch from the edge. Don’t cut all the way through — that shallow score lets the edge puff higher than the center, framing your filling beautifully.
Chill before baking ~ Once you’ve shaped and filled your pastry, give it a quick chill before it hits the oven. Cold dough going into a hot oven = the best rise and flaky egg galettes!
Featured comment on Baked Egg Galettes
“Thank you for posting such an incredible recipe! The moment I saw how beautiful it looked, I had to make it. I made it for lunch that very day. The combination of favors was exceptionally satisfying. Yum! Very nice for a special occasion.” ~ June
Add The View from Great Island as a Trusted Google Source
Egg Galettes
Ingredients
- 2 large red bell peppers, cut into 1/2 inch strips
- 2 small onions, (red or white) halved and cut into 1/2 inch wedges
- fresh sprigs of thyme, leaves removed
- 1 tsp cumin
- 1 tsp coriander
- 6 Tbsp olive oil
- handful fresh parsley, chopped
- handful cilantro, chopped
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for brushing the pastry
- 12 tsp sour cream
- 4 large eggs
- salt and fresh cracked pepper
Instructions
- Preheat oven to 400F
- Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
- Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn.
- Sprinkle the veggies with half the fresh herbs and set aside.
- Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12×12 inch square. Cut into four 6 inch squares. Transfer to two parchment or silpat lined baking sheets.
- Take a dul knife and score a little 1/4 inch frame around each square of pastry. Don’t cut all the way through. Prick the inside of the squares all over with the tines of a fork. Put back in the fridge for 30 minutes.
- Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp of sour cream.
- Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.
- Bake for about 10 minutes until rising and starting to brown.
- Remove and carefully crack in egg into the center of each galette.
- Put back into the oven for about 10 minutes until the egg is set.
- Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.
Notes
Nutrition
More Ottolenghi recipes to try
Fried Olives with Spicy Yogurt
Fried olives with spicy yogurt are the best appetizer you've probably never had!
Roasted Asparagus with Crispy Breadcrumbs
A quick and delicious spring side dish that takes roasted asparagus to the next level!
The Best Yotam Ottolenghi Recipes You Don’t Want to Miss!
London based, Israeli born chef Yotam Ottolenghi is just a genius, plain and simple ~ he never fails to tempt me out of my comfort zone in the kitchen. Here are some of my favorite Ottolenghi recipes, as recreated by myself and fellow bloggers. Get ready to spread your wings, there’s some fun inspiration here!
Ottolenghi’s Chicken with Caramelized Onion and Cardamom Rice
Chicken with Caramelized Onion and Cardamom Rice is a Yotam Ottolenghi recipe, and probably the most requested meal in my house ~ it's a comforting chicken dinner and a must-make!
Ottolenghi’s Mejadra Recipe
Ottolenghi’s Mejadra recipe is serious comfort food, Middle Eastern style. Mejadra, (or Mujaddara) is a hearty vegan and gluten free basmati rice and lentil dish that’s sustained Muslims, Christians, and Jews for centuries.
Ottolenghi’s Cod Cakes in Tomato Sauce
Ottolenghi’s Cod Cakes in Tomato Sauce is an earthy meal of tender fish cakes tucked into an aromatic sauce. Serve it with couscous and sauteed spinach…this is comfort food with a Middle Eastern flair.
26