Egg-on-Top Galettes with Potato and Cream Cheese
- Makes: 8 servings
- Hands On 35 mins
- Total Time 50 mins
Quiche, we love you -- but these individual egg tarts from Sister Pie in Detroit may be our new favorite way to eat piecrust for breakfast. The key is serving the galettes with mustard, which cuts the richness of the pastry, egg and cream cheese. (They're doable to make in the morning for brunch, just be sure to prep the pastry in advance.)
assorted potatoes (purple, redskin, Yukon gold), sliced into thin rounds with a mandoline (or as thinly as you can hand-slice them)
freshly cracked black pepper, plus extra for seasoning eggs
Best-Ever All-Butter Pie Pastry, well-chilled (also on midwestliving.com)
cream cheese, at room temperature
large eggs, at room temperature
Flaky sea salt
Dijon mustard, for serving
- Prepare potatoes: In a large mixing bowl, toss sliced potatoes with olive oil, kosher salt and pepper to coat evenly.
- Assemble galettes: Unwrap one disc of pastry. Bang the dough with your rolling pin about 4 times, from left to right. Flip and bang left to right again. Roll the pastry from the center forward, using less pressure on the edge. Every few rolls, rotate the disc a quarter-turn. If pastry starts to stick, lift it gently and sprinkle more flour underneath. If the top gets sticky, flip it over. Continue rolling and rotating until circle is 13 inches across. Cut out four 6-inch circles. Repeat with second disc of pastry. Discard scraps or save and use to make Piecrust Crackers or Pie Cookies (also on midwestliving.com).
- Spread cream cheese on pastry rounds, leaving a 11/4-inch border. Arrange potato slices over cream cheese. Form galettes by folding up a 1-inch section of pastry and pressing it down gently on the potatoes. Fold up another pastry section directly next to it, so that it slightly overlaps the pastry you just laid down. Repeat until the circle is complete. Transfer galettes to a large baking sheet lined with nonstick foil or parchment paper. Place in freezer for 15 minutes while you preheat the oven to 450 degrees .
- To finish: In a small bowl, beat together 1 egg and the water. Brush the tops and sides of galette crusts with egg mixture, and sprinkle lightly with flaky sea salt. Bake until crust is deeply golden brown and potatoes look crispy around the edges, 20 to 25 minutes. Transfer pan to a wire rack to cool for 5 minutes. Reduce oven temperature to 375 degrees . (Cracking the oven door helps reduce the temperature more quickly.)
- Create a space for the eggs by gently pressing down on potatoes with the back of a spoon, as they may have puffed up. Crack 1 egg over each galette; sprinkle with sea salt and pepper. Return baking sheet to the oven and bake until egg whites are opaque and set, 12 to 15 minutes. Cool slightly; serve warm with mustard.
Make Ahead Tip
- Make-Ahead: Stack the galette rounds between sheets of waxed paper or parchment. Place in a resealable plastic bag. Chill up to 4 hours or freeze up to 3 months. Prepare though step 3. Cover and chill up to 4 hours. Continue with step 4 when ready to serve.
(Egg-on-Top Galettes with Potato and Cream Cheese)Servings Per Recipe 8, Fat, total (g) 28, vit. C (mg) 2, chol. (mg) 268, Thiamin (mg) 0, sat. fat (g) 15, Riboflavin (mg) 0, carb. (g) 22, Niacin (mg) 2, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 70, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, fiber (g) 1, sodium (mg) 630, sugar (g) 2, Potassium (mg) 266, pro. (g) 11, calcium (mg) 66, cal. (kcal) 387, vit. A (IU) 1022, iron (mg) 2