Go Back
+ servings
gg and cheese galette
Print Recipe
5 from 1 vote

Egg&Cheese Spring Galette

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Breakfast, Side Dish
Cuisine: French
Keyword: Galette
Servings: 4
Calories: 685kcal
Author: Nata


  • food processor


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
  • cup dill chopped
  • 1 cup spring onion chopped
  • 1 cup goat cheese crumbled


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.


Calories: 685kcal | Carbohydrates: 50g | Protein: 26g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 333mg | Sodium: 605mg | Potassium: 271mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2203IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 6mg