Aprile's Kitchen

A savory breakfast galette is a delightful tart filled with a mix of eggs, vegetables, and cheese, making it a perfect dish for brunch or a hearty breakfast. This rustic galette is customizable, allowing you to use your favorite breakfast ingredients.

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2 tablespoons ice water (more if needed)

For the filling:

• 2 large eggs
• 1 cup cooked vegetables (such as spinach, bell peppers, mushrooms, or zucchini)
• 1 cup shredded cheese (such as cheddar, feta, or mozzarella)
• 2 tablespoons milk or cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh herbs (such as chives, parsley, or thyme), chopped (optional)
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

Instructions
1. Make the crust: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. Prepare the filling: In a mixing bowl, whisk together the eggs, milk or cream, salt, pepper, and fresh herbs (if using). Stir in the cooked vegetables and shredded cheese until well combined.
6. Roll out the dough: On a floured surface, roll out the chilled dough into a rough circle about 12 inches in diameter. Transfer it to the prepared baking sheet.
7. Assemble the galette: Pour the egg and vegetable mixture into the center of the rolled-out dough, leaving a 2-inch border around the edges.
8. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
9. Prepare the egg wash: In a small bowl, whisk together the egg and milk. Brush the egg wash over the exposed crust.
10. Bake: Bake the galette for 25-35 minutes, or until the filling is set and the crust is golden brown.
11. Cool and serve: Allow the galette to cool slightly before slicing. Serve warm or at room temperature. Enjoy your savory breakfast galette!