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Red Pepper and Baked Egg Galettes

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4 small red bell peppers, cut into 1/2 inch strips
2 small onions, (red or white) 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


  •  Mix together the pepper, onions, thyme and spics in a bowl.  Add the olive oil and toss well so that everything is coated with the oil and spices.
  • Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn.
  • Sprinkle the veggies with half the fresh herbs and set aside.
  • Turn the oven up to 425.  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 dul 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 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, and remaining herbs.  Drizzle with some good olive oil and eat right away.



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