Red Pepper and Baked Egg Galettes
Description
This egg dish is amazingly delicious. Enjoy them on special holidays, Sunday brunch or even for dinner!
Ingredients
2 red bell peppers, cut into 1/2 inch strips
1 large red onion or sweet onion, halved and cut into 1/2 inch wedges
fresh sprigs of thyme, leaves removed
1 t. cumin
1 t. coriander
6 T. olive oil, good quality
4 T. fresh parsley, chopped
1 1/2 T. fresh cilantro, chopped
1 sheet puff pastry, thawed
1 egg, beaten, for brushing the pastry
12 t. sour cream, divided
4 large fresh eggs
salt, to taste
freshly ground black pepper
Directions
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Preheat oven to 400 degrees.
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.
Spread this on a baking sheet; roast for about 30 minutes, stirring the veggies a few times so they don't burn.
Sprinkle the veggies with half of the fresh herbs; set aside.
Turn the oven up to 425 degrees.
Roll out the puff pastry on a floured surface until it makes a 12x12 inch square. Cut into four 6 inch squares. Transfer to two 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. Put back in the fridge for 30 minutes.
Remove the pastry from the fridge and brush it all over with a beaten egg. Spread the inside of each square with 3 tsp. sour cream.
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 about 10 minutes or until rising and starting to turn brown. Remove and carefully crack in an egg into the center of each galette.
Put back into the oven for about 10 minutes or until the egg is set.
Season with salt, pepper, and remaining herbs. Drizzle with olive oil. Serve immediately.
Makes 4