Ingredients

  • 2 puff pastry sheets (thawed)

  • 1 medium onion

  • 5 bacon rashers

  • 8 cherry tomatoes

  • 7 Otaika Valley size 7 eggs

  • Parsley to garnish (optional)

Directions

  1. Prepare the filling: dice the onion, chop the bacon into small pieces, and cut the cherry tomatoes into halves

  2. Using an oiled frying pan, cook the bacon and onion until golden brown. Set aside to cool

  3. Cut the puff pastry sheets into squares. One sheet should yield 4 squares

  4. Assemble the pastry squares on a lined baking tray

  5. Pierce the pastry squares all over with a fork

  6. Add the bacon and onion mixture on top of the pastries, leaving some room around the sides

  7. Make a well in the middle of the bacon and onion mixture

  8. Fold the sides of the pastry squares towards the middle

  9. Beat an egg and brush the egg wash on the pastries. This will give the galettes a nice golden color when baked

  10. Bake at 200°C for 10-15 minutes until light golden

  11. Take the galettes out of the oven. Crack an egg into the middle of each galette

  12. Top with the cherry tomatoes

  13. Bake for another 10 minutes or until the eggs are cooked to your liking

 Recipe by Cecilia Wong @UltimateOmNoms