Brunch Galette Food

EASY BREAKFAST GALETTE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C)
• Cut a large circle in the puff pastry sheet.
• Sprinkle on cheese, and lay on the bacon.
• Fold the edges of the puff pastry over themselves to make a rim-it doesn't have to be perfect!
• Bake for 10 minutes.
• Remove from oven, and lay the tomatoes around the edge.
• Crack eggs into the middle.
• Bake for 15-20 additional minutes, depending on how runny you like your egg.
• Remove from oven, and sprinkle with salt, pepper, and chopped basil.
• Slice into pieces, however big you like!
• Enjoy!

FRUITY MORNING GALETTE

Steps:

• Preheat the oven to 425 degrees F.
• Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam.
• Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet.
• Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil.
• Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy.

HAM AND CHEESE GALETTE

Steps:

• Preheat the oven to 450˚. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the artichoke hearts in a single layer and cook, turning, until browned, 2 to 3 minutes. Scatter the leek, ham and broccoli on top and cook, stirring, until the vegetables soften, 2 to 3 minutes; season with salt and pepper.
• Line a rimmed baking sheet with foil. Unroll the pie dough on the prepared pan and gently flatten any curled edges. Spread the mustard on the dough, leaving a 1-inch border. Top with half the gruyere, then the vegetable mixture, then the remaining gruyere. Fold in the edges of the dough, pleating as needed. Lightly brush the crust with olive oil and sprinkle with pepper. Bake until the pastry is golden brown and the cheese melts, 20 to 25 minutes.
• Meanwhile, thinly slice the radishes and combine in a large bowl with the mixed greens, vinegar and remaining 1 tablespoon olive oil. Season with salt and pepper and toss. Serve the galette with the salad.

TOMATO GALETTE

Steps:

• Pulse 2 cups flour and 1 1/4 tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
• Preheat oven to 400°F. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
• Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
• Bake galette, rotating once, until crust is golden brown and cooked through, 55-65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
• Do Ahead: Dough can be made 2 days ahead. Keep chilled.

BRUNCH GALETTE

Steps:

• 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.

POTATO GALETTE

Steps:

• Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
• Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.