Some say the breakfast galette is a must-have to end a perfect weekend. Savoury or sweet, take a new twist on brekky with a galette! Our pick is this Mexican breakfast galette, fresh and crusty at the same time with our Flaky Pastry and Tio Pablo Salsa Ranchera. Bon appétit!

Mexican Breakfast Galette

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Servings: 6 people

Course: Main Course

Ingredients Method

Ingredients

  

• 1 roll Paneton flaky pastry
• Tio Pablo Salsa Ranchera
• 6 eggs
• 1 avocado or 2
• 1/4 cup fresh coriander
• 1 spring onion sliced

Method

 

1. Preheat the oven at 200°C
2. Line baking tray with baking paper
3. Slice a 2cm border around the edge of your pastry rectangle
4. Place a sheet of baking paper in top of the inside tart and weigh this down with a baking tray
5. Bake for 15 minutes then remove the tray and paper
6. Spread the salsa over the inside and bake until pastry is golden
7. While the galette base is cooking, fry eggs ready to assemble with remaining ingredients
8. You can dollop more salsa and add sour cream for a creamyfinish!