Puff Pastry Galettes with Eggs

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Baked into buttery puff pastry, Louisiana eggs shine in these decadent galettes. 

Puff Pastry Galettes with Eggs
Yields: 4 Servings
 
Ingredients
  • ½ cup goat cheese, softened
  • 2 tablespoons finely chopped fresh parsley, divided
  • 4 teaspoons finely chopped fresh chives
  • 2 teaspoons finely chopped fresh dill
  • 1 clove garlic, minced
  • ½ teaspoon lemon zest
  • ½ package (17-ounce) frozen puff pastry, thawed according to package directions
  • 5 eggs, divided
  • 1 tablespoon water
  • 4 cherry tomatoes, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Preheat oven to 425°.
  2. Combine goat cheese, 1 tablespoon parsley, chives, dill, garlic, and lemon zest until smooth and spreadable.
  3. Place pastry on a lightly floured surface. Roll into a 9-inch square. Cut into 4 even portions. Score 1Ž2-inch border on all sides of pastry squares with a sharp knife. Prick pastry all over inside score lines with fork. Place on large parchment paper-lined baking sheet. Transfer to freezer for 5 minutes.
  4. In a small bowl, whisk together 1 egg and 1 tablespoon water; set aside. Spread goat cheese mixture evenly inside score lines of each pastry square. Brush border of each pastry with egg wash.
  5. Bake until pastry is lightly golden, 12 to 15 minutes. Crack remaining 4 eggs into center of each pastry. Top evenly with tomato slices. Return to oven; bake until whites are set and eggs are cooked to desired doneness, 8 to 10 minutes more. Season with salt and pepper. Sprinkle with remaining 1 tablespoon parsley.

 




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