Recipe of the Month – December 2021
Breakfast Galette
From the Norman word
gale “flat cake” the galette is a term used in French cuisine for various
round, freeform crusty cakes. Familiar
ones are the “galette des Rois” King Cake served on the day of Epiphany and
famous in New Orleans, and the Breton, a buckwheat pancake. I often make sweet fruit ones for dessert at
the Inn and in looking for a new savory
breakfast item came up with this variation. It has a bacon, spinach, herb and
cheese mixture with a soft egg. Using
puffed pastry is takes about 15 minutes to prep and 15 minutes to cook. Try it for your next weekend brunch with a
“French 75” champagne cocktail!
To good times with great food
Patty
Ingredients for two galettes:
1. Two puffed
pastry square (Peppridge Farms is good)
2. 2 strips
of bacon
3. 2
mushrooms
4. 1 cup
fresh spinach, stemmed
5. ½ teaspoon
thyme
6. 2
tablespoons Monterey jack cheese
Instructions:.
Thaw puffed pastry squares and then score with a round cutter (do
not cut all the way through). Bake at 425 degrees for 8-9 minutes on a baking
sheet lined with parchment paper. Cool
and remove the scored pastry, leaving a well in the center.
Saute bacon and mushrooms
for 3 – 5 minutes. Add the spinach and
cook until wilted. Stir in the cheese
and thyme.
Divide the spinach mixture between the two pastries shells and break an egg on each one adding salt and
pepper to taste. Bake at 425 degrees for
15 minutes or until the whites are set.
When ready to serve sprinkle with chopped parsley.
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