Breakfast Galette
Emma Walsh
@emmawalshbakes
Prep
20 min
Cook
10 min
Total
30 min
Servings
6
Difficulty
Medium
Let's cook
Keep the pastry cold
Work quickly and keep the pastry chilled. Warm pastry loses its layers and turns greasy in the oven.
Leave a wide border
Roll the pastry onto a lined tray and spread the Dijon and crème fraîche across the centre, leaving a clear 2-inch border all round.
Dry the fillings
Squeeze every drop of water from the spinach. A wet filling makes the base soggy and can split the pastry.
💡This is the main way galettes fail. Squeeze harder than feels necessary.
Fill and fold
Layer the spinach, caramelised onion, garlic, and most of the cheese in the middle, then fold the border up and over in overlapping pleats.
Part-bake before the eggs
Bake at 400°F (205°C) for 20 minutes, until the pastry is set and turning golden.
Add eggs and finish
Make wells in the filling, crack the eggs in, scatter the remaining cheese, and bake 10 minutes more until the whites set and the yolks still run.
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📝 Tips, swaps, and make-ahead notes
Cracking each egg into a small bowl first and sliding it in gives much more control than cracking directly onto the galette. Shop-bought all-butter pastry works perfectly well here.
- •Sweet version: Same method with fruit, sugar, and no eggs.
- •Make-ahead: Assemble up to the part-bake, refrigerate, then bake to order.
- •Add: Bacon lardons, mushrooms, or roasted squash.
Nutrition & Safety
Calories
462kcal
Protein
16g
Carbs
34g
Fat
30g
⚠️ Allergen & Safety Note
This recipe contains gluten, dairy and egg. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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