Bacon and Egg Galettes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 teaspoons olive oil
02 -
5 shortcut bacon rashers, chopped
03 -
1 medium brown onion, finely diced
04 -
1 sheet butter puff pastry, 22.5 cm square
05 -
5 small eggs, divided (see instructions)
06 -
Sea salt and black pepper to taste
07 -
Fresh Italian parsley for garnish (optional)
# Instructions:
01 -
Defrost the pastry in the refrigerator. If using the kitchen bench, ensure it remains chilled and return it to the refrigerator as needed.
02 -
Preheat the oven to 200°C (390°F).
03 -
Finely dice the onion and chop the bacon into small pieces.
04 -
Heat a frying pan with olive oil. Add the bacon and onion, frying over medium heat until golden brown (approximately 10-15 minutes). Stir regularly to prevent sticking. Set aside to cool.
05 -
Line a baking tray with baking paper. Cut the pastry into squares approximately 12.5 cm. Assemble the pastries on the tray.
06 -
Distribute the bacon and onion mixture evenly over the pastry squares. Make a well in the center of each pastry, leaving a small border around the edges. Fold up the sides and press firmly to secure. Brush the edges with egg wash.
07 -
Crack an egg into the well of each pastry.
08 -
Bake at 200°C for 10 minutes or until the pastry is golden and crispy.
# Notes:
01 -
For the best results, use all-butter puff pastry for superior flavor and texture.
02 -
Ensure the pastry remains cold before assembly to achieve a crisp and flaky texture.
03 -
Room temperature toppings are necessary to prevent the butter in the pastry from melting prematurely.
04 -
If rolling your own pastry, ensure it is thin to ensure even cooking.