Egg-on-Top Galettes with Potato and Cream Cheese
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.)
Source: Midwest Living
Gallery
Recipe Summary
Ingredients
Directions
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.
Nutrition Facts
Per Serving:
387 calories; fat 28g; cholesterol 268mg; saturated fat 15g; carbohydrates 22g; mono fat 6g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 11g; vitamin a 1021.6IU; vitamin c 2.4mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 69.9mcg; vitamin b12 0.6mcg; sodium 630mg; potassium 266mg; calcium 66mg; iron 2.2mg.