Galette – elegant and hearty appetizer with a rich filling and flaky crust! It is ideal for brunch, lunches, or as one of the best appetizers. This fluffy and soft tart filled with eggs and greenies is so delicious and easy to make.
This recipe is a rustic one made with a single crust of pastry that is so airy and soft filled with an easy but tasty egg filling. Such an amazing aroma in the house that a Galette is never too much on our table.
I love baking. This is my addiction, and anything connected with crust, pies, or tart is my weakness. I try to make a lot of these recipes to surprise my friends and my family when I have some quality time. But sometimes it can be laborious. Galettes are always a good alternative if you crave for a homemade pastry. This rustic-looking tart can be filled with your favorite savory or sweet toppings. Galettes are perfect pastry as there are no so strict terms of shape, and you do not need any special baking tray. Simply roll out the dough and fold in flaky crust anything you have in your fridge.
You can serve it warm or cold at any meal of the day.
Is Galette a pie?
A Galette is a kind of flat round or freedom tart baked directly on a baking sheet without any special pan. It is actually round dough into which are wrapped in the different fillings. The fillings can be versatile, from fruits and berries to vegetables, cheese, and meat. Galettes are very easy and quick to prepare.
Ingredients for Egg&Cheese Spring Galette:
If you decided to prepare this rustic galettes recipe, please see the list of the ingredients that you will need to create this magic tart:
For the flaky crust:
- Salt
- Unsalted butte ¼ lb
- All-purpose flour 2 cups
For the egg&cheese filling:
- Eggs 5
- Dill ⅓ cup
- Spring onion 1 cup
- Goat cheese (or feta cheese) 1 cup
- Sesame seeds
How to make a flaky crust for Galette?
The pastry that I used for this Galette is the classic shortcrust pastry that I usually use making pies and quiches. This shortcrust pastry is very simple to prepare and does not need any kitchen robot. I recommend kneading the dough with hands as in the kitchen robot you can easily over-mix it. So, take a bowl and tip ¼ lb of unsalted butter into the 2 cups of all-purpose flour. Rub them together until the mixture looks like breadcrumbs. To make the process easily grate butter through a grater. Then add ½ tsp of salt and 5-6 tbsp of ice water. Knead the dough gently with hand until all the ingredients are fully incorporated. Divide the dough in half and roll it into 2 bolls. Cover with plastic wrap and send them to the refrigerator to chill for about 30 minutes to one hour.
If for quiches I usually avoid chilling the pastry (I use to chill it just 15 minutes in the freezer already arranged in the pan), for galettes I will recommend not to skip this tip. Chilling allows the glutens in the flour to relax. This makes the crust more tender with less shrinkage, this we want for our galettes.
You can make this shortcrust pastry in double/triple quantity and freeze the remaining part. It can be stored in the refrigerator for 1 week, or in the freezer for a few months.
If you are preparing sweet galettes than you can add to the flour 1-2 tbsp of sugar ( depends how sweet you want it). Also here you can find another version of a shortcrust recipe.
Actually, if you are not used with pastry, you can use a food processor with the blade attachment to rub in the butter in the flour. Then gradually add the rest of the ingredients just to combine everything well. Transfer dough to a work surface and roll it into a boll and send it to chill.
How to make Egg&Cheese Spring Galette?
So, while the pastry is chilling we have enough time to prepare the filling. First, we will boil the eggs. Bring the pot to boil (with 1tsp of baking soda added to the water) and then add 5 eggs. For this recipe, we need hard eggs, so boil them for about 6-8 minutes. After the elapsed time, transfer the eggs into ice-cold water and leave some minutes to sit in. This will help you to peel eggs easily.
In the meanwhile chop dill and spring onion. You will need ⅓ cup of dill and 1 cup of spring onion. If you are not a big fan of spring onion, then you can add less. Grate or crumble goat cheese and set aside.
Peel the eggs and cut them in medium size cubes. Now in a large bowl mix all the ingredients: eggs, dill, spring onion, and cheese. Season with salt and pepper to taste. Then add 1 more raw egg and stir gently.
Preheat the oven to 400°F.
Transfer one piece of dough on a floured surface and roll it out until it is between ¼ to ⅙ inch thickness. Then transfer it to a lined with parchment paper baking sheet. Spread half of the egg&cheese mixture into the center of the dough, leaving about a 1-inch border on all sides. Fold the border of the dough over the filling, pleating slightly as to create nice rustic edges. Brush the crust with one beaten yolk dissolved with 2 tbsp of water and sprinkle galette if desired with sesame seeds. Repeat with remaining dough ball.
Bake Egg&Cheese Spring Galettes for 25-30 minutes or until the crust is nicely golden brown.
Transfer galettes on cooling rack and allow to chill for 5 to 10 minutes. Garnish with more dill if desires, slice into wedges, and serve warm.
Nothing screams more about my grandma’s, like this rustic, soft, and tasty pastry.
Egg&Cheese Spring Galette
Equipment
- food processor
Ingredients
For the crust:
- ¼ lb unsalted butter cold
- 2 cups all purpose flour
- ½ tsp salt
- 5 tbsp water iced
For the Filling:
- 5 eggs hard-boiled
- 1 egg raw
- ⅓ cup dill chopped
- 1 cup spring onion chopped
- 1 cup goat cheese crumbled
Instructions
How to make a flaky, perfect Crust:
- Take a bowl and tip ¼ lb of unsalted butter into the 2 cups of all-purpose flour. Rub them together until the mixture looks like breadcrumbs. Then add ½ tsp of salt and 5-6 tbsp of ice water. Knead the dough gently with hand until all the ingredients are fully incorporated.
- Divide the dough in half and roll it into 2 bolls. Cover with plastic wrap and send them to the refrigerator to chill for about 30 minutes to one hour.
How to make Egg&Cheese Spring Galette:
- Peel 5 boiled eggs and cut them in medium size cubes. Chop ⅓ cup of dill and 1 cup of spring onion. Crumble 1 cup of goat cheese. In a large bowl mix all the ingredients. Season with salt and pepper to taste. Then add 1 more raw egg and stir gently.
- Transfer one piece of dough on a floured surface and roll it out until it is between ¼ to ⅙ inch thickness. Then transfer it to a lined with parchment paper baking sheet.
- Spread half of the egg&cheese mixture into the center of the dough, leaving about a 1-inch border on all sides. Fold the border of the dough over the filling, pleating slightly as to create nice rustic edges. Brush the crust with one beaten yolk dissolved with 2 tbsp of water and sprinkle galette if desired with sesame seeds. Repeat with remaining dough ball.
- Bake in a preheated oven at 400°F for 25-30 minutes or until the crust is nicely golden brown.
- Transfer galettes on cooling rack and allow to chill for 5 to 10 minutes. Garnish with more dill if desires, slice into wedges, and serve warm.
