When it comes to creating impressive and delicious brunches without spending hours in the kitchen, puff pastry galettes are a game-changer. This is one of the recipes I always have up my sleeve. These golden, flaky delights are not only visually stunning but also incredibly easy to make, especially when using fresh, high-quality ingredients.
The secret is to choose a range of colours to top the galettes with. I find that traffic lights colours – a combination of cherry tomatoes, orange yolk and fresh herbs work a treat!
Keep an eye on your yolks while they bake in the hot oven. If you like the yolks a bit runny, take them out earlier. The combination of the runny yolk with the flaky pastry is *chefs kiss*.
These puff pastry galettes will make your guests think you spent way longer than you did to prepare the meal! If you give these galettes a go, tag @ultimateomnoms on Instagram so I can give you a shoutout.
Puff pastry galettes
- 2 puff pastry sheets (thawed)
- 1 medium onion
- 5 bacon rashers
- 8 cherry tomatoes
- 7 eggs
- Prepare the filling: dice the onion, chop the bacon into small pieces, and cut the cherry tomatoes into halves
- Using an oiled frying pan, cook the bacon and onion until golden brown. Set aside to cool
- Cut the puff pastry sheets into squares. One sheet should yield 4 squares
- Assemble the pastry squares on a lined baking tray
- Pierce the pastry squares all over with a fork
- Add the bacon and onion mixture on top of the pastries, leaving some room around the sides
- Make a well in the middle of the bacon and onion mixture
- Fold the sides of the pastry squares towards the middle
- Beat an egg and brush the egg wash on the pastries. This will give the galettes a nice golden colour when baked
- Bake at 200°C for 10-15 minutes until light golden
- Take the galettes out of the oven. Crack an egg into the middle of each galette
- Top with the cherry tomatoes
- Bake for another 10 minutes or until the eggs are cooked to your liking