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Breakfast Galette with Spring Veggies and Goat Cheese

  • Author: Strudel


for the tart dough:

  • 1.5 cups all-purpose flour
    1 Tablespoon sugar
    1 teaspoon salt
    1/2 cup (1 sticks) chilled unsalted butter, cut into ½-inch cubes
    4 Tablespoon (or more) ice water
    1 teaspoon apple cider vinegar

for the galette:

  • 10 ounces spinach, wilted
  • 1 large tomatoes, seeds removed, and sliced
  • 2 ounces goat cheese
  • 24 egg yolks
  • 1 egg beaten with 1 teaspoon water


To make the dough,

  1. Blend flour, sugar, and salt in a food processor. Add butter; using on/off turns, process until coarse meal forms.  Add 4 tablespoons ice water and cider vinegar; contining to run the food processor in short bursts, continue to mix until moist clumps form. This will take a moment, so be patient with it. If the dough remains dry, add more ice water by the teaspoon until the dough comes together.
  2. Turn dough out on to a work surface and gather together, forming into ball then flattening into a disk. Wrap disks in plastic and refrigerate at least 1 hour (dough can be up to 2 days in advance, soften slightly at room temperature before rolling out).

To assemble the galette,

  1. Preheat oven to 400 degrees. Line a baking sheet with a slipat or parchment paper.
  2. Wrap the spinach in a kitchen towel, and over the sink, squeezing until all of the water has drained out. Lightly chop, and set aside.
  3. On a lightly floured work surface, and roll out the dough to a 10-inch circle with a 1/4-inch thickness (it doesn’t need to look perfect – that’s the charm!). Transfer the dough to the prepared baking sheet.
  4. Spread the spinach out in a large circle in the center of the dough, leaving a border of about 1 1/2 inches. Lay the tomatoes on top, then dot bits of the goat cheese. Season lightly with salt and pepper. Fold the edges of the dough in, overlapping where there is extra. Transfer baking sheet to the refrigerator for 15 minutes.
  5. Remove from fridge, brush with egg wash, and place galette in oven and bake until crust is lightly golden brown, about 25 minutes.
  6. Take galette out of the oven. Gently place yolks on top (note: these should be separated from the whites – I placed mine in separate ramakins then carefully pourd on top). Place back in oven for 4-6 minutes, or until yolks set.