Sweet & Savory Peppers Galette
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This morning treat is a quick and easy spin on your
traditional galette... the perfect way to start your morning with a smile!
Sweet & Savory Peppers Galette
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
French
Servings
4
Prep Time
30 minutes
Cook Time
10-15 minutes
Meet your new favorite morning mood-booster. This Sweet & Savory Peppers Galette is a playful twist on the classic—flaky, golden pastry wrapped around tender peppers with just the right balance of sweet and savory goodness. It’s unfussy, quick to pull together, and feels a little fancy without trying too hard. Perfect for slow mornings, brunch with friends, or that “I deserve something special with my coffee” moment. One bite in and you’ll be smiling—promise.
Author:Yukiko Brandt-Rechter
Ingredients
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1 Puff pastry sheet - thawed and rolled out to about a 12 x 12" square
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4-5 Mini sweet peppers- seeded and cut into julienne slices
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4 Large eggs
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1/4 cup red onion thinly sliced
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1/2 Cup of crème fraiche or sour cream is also an easy sub.
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1/4 Cup of grated Parmesan cheese
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1/2 Cup of diced Pancetta
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1 Tsp. Herb de Provence
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1 Tbsp. of butter
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1 Egg lightly beaten-for pastry
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2 Tbsp. chopped fresh Chives or Parsley
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Pepper to taste
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chopped fresh Chives or Parsley
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grated Parmesan Cheese
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flavored olive oil- lemon or herb (optional)
Garnish
Directions
Thaw the puff pastry according to directions on the package.
Roll out the dough/sheet on a lightly floured surface until it is about 12x12” square.
Transfer dough carefully to a parchment lined baking sheet and cut into 4 even squares.
Use a knife or pizza cutter to gently score a 1/4” border/edge along each square, making sure not to cut all the way through. We like to slightly curl/twist each corner too for added design. (See process pic)
Prick the dough a few times in the middle of the square with a fork and place sheet in the fridge for about 15 minutes to set.
Preheat oven to 400 degrees F.
Filling
While the pastry dough is chilling, cook your filling.
In a medium skillet, heat 1 tbsp. of butter over medium heat.
Add the Pancetta and simmer for 2 minutes or until they begin to brown
Then add your onions, salt, pepper, and sauté for about 2 more minutes covered.
Next, add the sweet peppers, Herb de Provence, a pinch of salt and pepper, and a bit more butter if the pan seems dry.
Cover, and sauté for 5 more minutes or until the pepper are softened and browned. Remove from heat and drain your filling on a paper towel to soak up any extra oils.
Remove your pastry from fridge and brush with your lightly beaten egg all over your edges of the pastry dough.
Spoon and smooth about 1 Tsp. of crème fraîche in the middle of each square, then spoon your peppers filling on top. Be sure to leave the edges clean.
Create a small well in center of your pepper mixture for the egg to be added later.
Carefully fold your scored edges over and fold the corners (see process pic)
Bake in preheated oven for 10 minutes or until edges begin to puff and brown slightly.
Remove from oven and carefully crack your egg into each well in the center of your galettes.
Sprinkle some grated Parmesan cheese on top, a bit more cracked pepper and salt, Parsley or Chives, and place back in the oven for another 10 minutes or until egg whites have set and are firm but yolk is still runny and the pastry is nice and browned and crispy.
Remove from oven and garnish with a bit more Parmesan cheese and fresh herbs if desired.
Drizzle with some flavored olive oil- lemon or herb is aromatic and a nice touch.
Serve alone or with a simple Arugula salad or micro greens with balsamic vinegar/olive oil.
Recipe Note
You can do many variations with this recipe- caramelized onions and Chanterelle mushrooms is a great spin. You can also do a veggie version by omitting the Pancetta.