Sourdough Breakfast Galettes (with black pepper sour cream pastry crust)

When I first made these delicious hand held breakfast tarts I had the neighbors across the road asking what the amazingly smell was! Don’t skip the cheese underneath all the goodies but you can use whatever combination of vegetables you like. The onion ring obviously helps keep the egg reigned in a little bit! This is a really lovely brunch dish. I’ve found they re-heat quite well. Just wrap in plastic wrap and store in the fridge. Warm in the oven for 10-15 min at 350. I serve them with a small bunch of arugula and coffee.

If you are seeing this message but are not a member then JOIN US!

Author Rochelle Greenway
Copyright Jan 2019 The Baking Network

Related Articles


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2017, The Baking Network - Disclaimer - Privacy - Terms of Service