toast to brunch

a ladies’, at-home brunch calls for a light meal with plenty of mimosas and snacks. this puff pastry galette is an easy recipe that looks like you spent hours laboring.

i served this with arugula and smoked salmon to make it a more complete meal. i could probably eat two of these alone.

the recipe came from my latest cookbook purchase, Jerusalem, which is filled with Middle Eastern and Mediterranean recipes. definitely worth the purchase.


baked red pepper & egg galettes


  • 2 large red bell peppers, cut into 1/2 inch strips
  • 2 small red onions,  halved and cut into 1/2 inch wedges
  • fresh sprigs of thyme, leaves removed
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 6 Tbsp. olive oil
  • handful fresh parsley, chopped
  • handful cilantro, chopped
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten, for brushing the pastry
  • 12 tsp sour cream
  • 4 large fresh eggs
  • salt and fresh cracked pepper


preheat the oven to 425 degrees F.

mix the pepper, onions, thyme and spices in a bowl.  add the olive oil and toss well so that everything is coated.

sauté in a large pan on medium heat for 15 to 20 minutes, stirring the veggies a few times so they don’t burn. sprinkle the veggies with half the fresh herbs and set aside.

roll out the pastry on a floured surface until it reaches a 12×12 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. brush all over with a beaten egg.  spread the inside of each square with 3 tsp of 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 for about 10 minutes until rising and starting to brown.

remove and carefully crack in egg into the center of each galette. put back into the oven for about 10 minutes until the egg is set.

sprinkle with salt & pepper.  drizzle with some good olive oil and eat right away



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