Roxana Jullapat’s Breakfast Galette could be called the little-black-dress of breakfast pastries. At Elysian where she hosts a Sunday pop up brunch, she fills the galette with spring herbs, dungeness crab and Meyer lemon before popping an egg on top. But she says the filling is versatile.
Have a vegetarian friend? Use asparagus instead of crab.
Want to make it sweet? Skip the savory ingredients and add a piece of poached fruit.
Best of all this pastry is a breeze to make and looks like you slaved for hours. It’s sort of like when you find a dress at H&M and it looks like you bought it at Chanel. How often does that happen?
Makes 6 galettes
10 by 15 inch rectangle of puff pastry (available in frozen sections at good
2 egg yolks
1 ½ cups crème fraîche
1 cup gruyère, shredded
2 tablespoons dill, finely cut
2 tablespoons chives, finely cut
6 ounces lump crab meat (preferably Dungeness crab)
Zest from one meyer lemon, minced
1 ½ teaspoons kosher salt
Flour as needed
6 eggs on the small side
Set the oven rack in the middle position of the oven. Preheat the oven to 375ºF.
Working in a lightly floured surface, cut the puff pastry into six 5 by 5-inch
squares. With a sharp pairing knife, score each square by tracing an inner
square 1/2 –inch from the border – think of it as creating a frame. Place the puff
pastry squares on a baking tray a few inches apart from each other and bake for
15 to 20 minutes or until the squares have risen and the tops are a deep golden
brown. Decrease the oven temperature to 350ºF.
While the squares are baking, prepare the filling. Combine the 2 egg yolks and
crème fraîche in a bowl and whisk together to combine. Add the dill, chives, crab
meat, meyer lemon and salt. Refrigerate until ready to use.
When the squares are ready, take out of the oven and let them cool completely.
Gently press the center of the galette to create room to put the filling. Divide the
filling evenly between the 6 squares, leaving the borders uncovered. Carefully
crack one egg at a time on top of each galette, making sure it stays put right in
the middle. Season the eggs with a sprinkle of kosher salt and carefully put the
baking sheet back in the oven. Bake for about 10 minutes or until the eggs are
set. Serve while still warm.