Baked Egg and Red Pepper Galettes
Fancy up your breakfast or brunch with these individually portioned baked egg and red pepper galettes.
Yield: 4 galettes
  • 4 red bell peppers, seeded and cut into ½-inch strips
  • 2 medium onions, cut into ¾-inch wedges
  • 4 thyme sprigs, leaves removed
  • 1½ tsp ground coriander
  • 1½ tsp ground cumin
  • 6 tbsp olive oil
  • 1 lb all-butter puff pastry
  • 4 tbsp mascarpone
  • 4 large eggs
  • salt and black pepper, to taste
  1. Heat oven to 400F.
  2. In a large bowl, toss together the red peppers, onions, thyme leaves, coriander, cumin, and olive oil. Spread on a parchment-lined baking sheet and sprinkle with salt and black pepper to taste. Bake for 35 minutes, or until soft and sweet and slightly crispy. Remove from the oven and taste for seasoning. Set aside.
  3. Roll out the puff pastry into a 12-inch square. Cut into 4 equal squares. Spread 1 tbsp of the mascarpone over the top of each square. Arrange the roasted vegetable mixture equally on top of each square, leaving the borders clear and a shallow well in the center for the egg.
  4. Bake for 14 minutes. Remove from the oven and crack an egg into the center of each well on the pastries. Return to the oven and bake for another 7-9 minutes, or until the eggs are just set. Serve warm.
Nutrition Information
Serving size: 1 galette
Recipe by Joanne Eats Well With Others at