Enjoy your brekky with this old fashioned cooked breakfast galette. Did you know that in Italy, the term crostata for galette appeared in cookbooks for the first time in the 1400s, during the Renaissance? In France, the word galette comes from the Old French word galet, which means pebble.
Nowadays, the Breton galette is a crepe fashioned from buckwheat. The sides are folded over the filling, which gives it its infamous rustic look. It is very similar to the tart-like version we are talking about here: the old fashioned cooked breakfast galette!
Old Fashioned Cooked Breakfast Galette
Ingredients
- 1 roll Paneton savoury pastry
- 1 handful fresh parsley chopped
- 100 g ham chopped
- 4 tbsp baked beans
- 2 eggs
- 1/2 cup milk
- 3 eggs to crack directly onto the top
- salt and pepper
Instructions
- Preheat the oven to 180°C
- Line baking tray with baking paper and the pastry
- Place a sheet of baking paper in top of the inside and weigh down with a baking tray
- Bake for 15 minutes
- In a bowl, mis 2 eggs and 1/2 cup of milk and add parsley
- Pour onto the pastry, crack 3 eggs on top and sprinkle with ham
- Bake until pastry is golden brown and eggs are baked
