Mmmmmm, bacon & eggs, topped with mouth-watering tomatoes, basil! Well, how many ways can you say “Brunch is READY!!”
At Sizzleworks we often use purchased frozen puff-pastry squares for surprising, scrumptious and beautiful desserts. We frequently also use smaller squares, that run about 6 inches square. At home I use them as topping for chicken pot pies – they are truly versatile and always provide a delicious accompaniment to whatever dish you are preparing. And it is such fun to think about the novel ways you can to use these squares (available at large gourmet supermarkets in the freezer case).
Italian Breakfast Galette
- One 10-12 inch square puff pastry
- ½ cup shredded mozzarella
- ½ chopped cooked bacon
- 2 Roma tomatoes diced small
- 3 large eggs
- Kosher salt
- Fresh black pepper
- Egg wash
- Fresh basil in chiffonade
- Olive oil
Preheat oven to 400°F. Line a sheet pan with parchment paper.
Layout puff pastry on parchment paper, on a sheet pan.
Sprinkle cheese all over, then bacon. Fold in edges to create a rim and make it a roundish shape…this does not have to be perfect. Brush edges with egg wash.
Bake 10 minutes.
While it bakes, toss diced tomatoes with basil and a bit of salt, pepper and olive oil. Using a slotted spoon to drain any extra juices, sprinkle tomato mixture in a circle on the outer edge after pastry bakes the initial 10 minutes.
Crack eggs into center of tomato circle, season with salt and pepper, then bake an additional 15 - 20 minutes, depending on how done you like your eggs.
Allow to cool 5 minutes before slicing and serving.
Yield - 1 large galette, serves 6 to 8 slices.