Brunch Galette
- Ready In:
- 1hr 20mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
-
pastry dough
- 7 tablespoons of cold salted butter
- 1⁄2 cup flour (King Arthur Unbleached, works best)
- 1⁄4 cup yellow cornmeal (do not use self rising)
- 1⁄2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- 2 teaspoons sugar
- 1⁄3 cup ice water
- 6 tablespoons full fat buttermilk
- 1 teaspoon unseasoned rice wine vinegar
-
Potato filling
- 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
- 1⁄2 lb bacon, cooked crispy
- 5 tablespoons olive oil
- 1 tablespoon butter
- 2 red bell peppers, thinly sliced
- 1⁄2 onion, thinly sliced
- 3 green onions, thinly sliced green part only (Reserve two Tbl. for Garnish)
- 1⁄4 cup heavy cream
- 1 teaspoon granulated garlic
- 1⁄2 teaspoon paprika
- salt and pepper
- 4 eggs
- 4 ounces swiss cheese, cubed
directions
-
To make the dough:
- Combine Iced water, cold buttermilk ans vinegar keep in freezer until ready.
- Combine flour, cornmeal, spices and sugar.
- Cut in cold pieces of butter until small pebbles form and is combined.
- Slowly add the liquid until a dough forms( You may not need all the liquid so add in stages), DO NOT KNEAD!
- Wrap dough in plastic film and rest in refrigerator for 1 hour.
-
The Filling:
- Potatoes, granulated garlic , paprika,salt, pepper, olive oil and melted butter. Mix well and spread out on a cookie sheet.
- Bake in oven for about 25 minutes.
- In a large saute pan add 2 tablespoon of olive oil and saute onions , green onions and peppers season with salt and pepper. Cook till caramelized and reserve in a bowl.
- When potatoes are done combine in a bowl with the pepper and onion mix, add cream and cheese adjust seasoning/.
- Roll out dough to about a 6" inch circle.
- Place on corn meal scattered parchment paper.
- Add filling in the center leaving enough room to fold dough.
- Starting from the top fold dough around and upwards clockwise to from an open pouch be firm in your pinching as you form the scalloped edge.
- Make 4 indentations at 12, 3, 6 and 9.
- Bake in a preheated 420 degree oven for 20 minutes.
- Remove from oven and add the eggs in each of the indentations, season yolks and bake for 10 minutes more or until eggs are sunny side up.
- Garnish with green onions allow to rest for 5 minutes before serving in wedges each with an individual egg! Bon Appetit.
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