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Mexican Breakfast Galette

Course Main Course
Servings 6 people


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


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