Breakfast Galette Recipe
With a flaky, savory crust and delicious jammy eggs, this breakfast galette is the perfect for your next brunch. Don't forget the bloody marys!
How to Make the Best Breakfast Galette
This breakfast galette is an elegant yet surprisingly simple dish that brings together crispy bacon, creamy ricotta, and jammy baked eggs all nestled in a rustic, flaky herbed crust. Perfect for brunch gatherings or a special weekend breakfast, this galette is sure to impress your guests with minimal fuss.
Why You’ll Love This Recipe
The beauty of a breakfast galette lies in its simplicity and adaptability. Unlike traditional quiches that require precise crimping and chilling, galettes embrace their rustic nature with their casual, free-form presentation. The savory herbed crust provides a wonderful contrast to the rich, creamy filling, while the baked eggs create those coveted jammy centers that make each slice irresistible.
Tips for Success
The secret to the flakiest crust is keeping all your ingredients cold and working quickly. Don’t skip the ice-cold vodka—it helps create steam during baking, which contributes to that wonderful flakiness. The galette can be prepared up to several hours in advance and baked just before serving, making it ideal for entertaining. Pair it with your favorite bloody mary for a complete brunch experience!
Breakfast Galette
With a flaky, savory crust and delicious jammy eggs, this breakfast galette is the perfect for your next brunch. Don't forget the bloody marys!
Ingredients
Herbed Pie Crust
Breakfast Galette
Instructions
Herbed Pie Crust
- In a food processor, combine flour, salt, sugar, and thyme. Pulse to combine.
- Add cold butter and shortening in pieces. Pulse until the mixture resembles coarse breadcrumbs.
- In a small bowl, mix ice-cold water and vodka together.
- Add the liquid mixture to the flour mixture while pulsing until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Breakfast Galette
- Preheat your oven to 400°F (200°C).
- Cook the chopped bacon in a skillet until crispy. Remove and set aside. In the same skillet, melt salted butter and sauté garlic until fragrant.
- Add fresh spinach and cook until wilted. Drain any excess liquid and let cool slightly.
- On a lightly floured surface, roll out the chilled dough to about 12 inches in diameter. Transfer to a parchment-lined baking sheet.
- Spread ricotta over the dough, leaving about 1.5 inches from the edges. Top with spinach mixture, cooked bacon, and grated cheddar cheese.
- In a small bowl, whisk together eggs and water. Carefully pour the beaten eggs over the fillings in the center of the galette.
- Fold the edges of the dough over the fillings, creating a rustic galette shape.
- Bake for 35-40 minutes until the crust is golden brown and the eggs are set to your liking.
- Remove from the oven and garnish with grated Parmesan and fresh chives. Let cool for 5 minutes before serving.
Notes
- For a vegetarian version, omit the bacon and add more vegetables like sun-dried tomatoes or mushrooms.
- The galette is best served warm but can also be enjoyed at room temperature.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the oven.