Recipe of the Month: Red Pepper and Baked Egg Galettes

My mind hasn’t been too preoccupied with cooking and baking lately, and when it was, I stuck to my go-to easy recipes. A couple of weeks ago however, I tried a new recipe.
It is this one, Red Pepper and Baked Egg Galettes, slightly adapted from over at TheViewFromGreatIsland.com, and it came out absolutely delicious! I can’t wait to try out Sue’s other recipe, Mushroom and Egg Breakfast Pastries, too. After tasting this first one, I’m positive it’ll be just as amazing.
My only regret is that I forgot to take pictures with my camera instead of my phone… but you can still see they look yummy.

Red Pepper and Baked Egg Galettes

2 large or 4 small red bell peppers
2 small onions (red or white)
fresh sprigs of thyme
1 tsp cumin
1 tsp coriander
6 Tbsp olive oil
handful fresh parsley
handful cilantro
1 sheet puff pastry, thawed
1 egg, beaten, for brushing the pastry
cream cheese (or thin slices of Feta)
4 large fresh eggs
salt and fresh cracked pepper

Leave puff pastry to thaw. Set oven to 400F.
Cut the bell peppers into 1/2 inch strips, cut the onions in half, and then into 1/2 inch wedges, remove the leaves of the thyme. Chop the parsley and the cilantro.
Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
I skipped this step, but optionally, spread these on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn.
Sprinkle the veggies with half the fresh herbs and set aside.

Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12×12 inch square. Cut into four 6 inch squares. Transfer to parchment or silpat lined baking sheets.
Take a dull knife and score a little 1/4 inch frame around each square of pastry. Don’t cut all the way through. Prick the inside of the squares all over with the tines of a fork. Place it back in the fridge for 30 minutes.

Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with cream cheese, or a thin slice of Feta (the latter is my favorite option).
Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.

Bake for about 10 minutes until rising and starting to brown.
Remove and carefully crack an egg into the center of each galette.
Place the sheet back into the oven for about 10 minutes, until the egg is set.

Sprinkle with salt, pepper and the remaining herbs, and eat right away.

Bon appétit! ;)

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