I decided that I’d get fancy and try my hand at making a something galette. Oh alright, I didn’t really know what a galette was until I wiki-ed it – so for those of you who also enjoy discovering new things in the culinary and baking world, galette is, you’ve guessed it, a french word for a kind of round cake-like crêpes. So I guess it’s kind of interesting that the galette recipe I came up with was neither round nor was it cake like. BUT, it’s got roasted veggies & baked egg, and it tastes GREAT. Now that’s success in my book!
I really wanted to keep it vegetarian and as simple as I can. Just know that the only reason why the ingredient list seems long is because you want to get just enough spices to season your veggies. And then the rest of it is really just assembling your ingredients. So please don’t run for the hills when you see the ingredient list. I promise it’ll be worth it, and would totally make a great addition to your brunch menu!
You Will Need:
- 1 can Immaculate Baking Co. ® refrigerated Crescent Rolls
- 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 egg, beaten, for egg wash
- 12 tsp sour cream
- 4 large fresh eggs
- salt and fresh cracked pepper
Here’s How to Get the Dough Rolling:
- Heat oven to 400°F. Mix together the peppers, onions, thyme and spics 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 oven down to 350°F. Unroll crescent, but don’t separate into triangles. With rolling pin, roll the dough out to a 12×12 inch square. Cut into four 6 inch squares.
- Brush beaten egg all over each square. 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 well in the center for the egg, which will go in later.
- Bake for about 10 minutes, then remove from oven 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.