Brunch Galette
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1711
kcal
86% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).