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.
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Author Rochelle Greenway
Copyright Jan 2019 The Baking Network
This looks wonderful. Can some be prepared ahead before baking?
I haven’t tried that but I think it would work as long as you wait until the last minute to add the egg. 🙂