I know it’s a cliché to say “breakfast is the most important meal of the day” but I do believe that whole heartedly. I can’t skip breakfast without getting “hungry” if you know what I mean ;). I go to bed thinking about breakfast and dream about making all kinds of different recipes. You can say that breakfast is on my mind more than any other meal of the day…. dessert is getting pretty close though
Loving breakfast is a definitely a family thing since my big siblings (6 brothers & 2 sisters) are all into having a fantastic breakfast each day. I think it’s due to us having to learn to make our own breakfast from an early age. My mom wasn’t a morning person so I remember starting to make my own breakfast at age 11!!! On school days I made sure I woke up early enough to allow time to cook my two scrambled eggs, some toast or warm tortillas and make myself a big glass of chocolate milk. Chocolate milk was a must :). I was never a cereal kid and pancakes were eaten rarely. Waffles? I had no idea what waffles were until I moved to the US!
These days I have 3 breakfasts that I pretty much stick to each week 1) 5 egg whites, 1 whole eggs & 1 1/2 whole wheat tortillas 2) This oatmeal and Greek yogurt mix & 3) These pumpkin protein pancakes. Once in a while I like to vary what I eat (especially on the weekends) and this is where this Breakfast Galette comes in.
In my opinion anything that you put on top of pie dough tastes amazing! Eggs on top of pie dough? Oh yeah baby! It’s the perfect combination of butter flaky crust and eggs on top. So good!
For the pie dough you can use one from the grocery store or make your own. I made this one from The Kitchn and it was sooo good! It’s worth taking the extra time to make your own dough. For these Galettes I only made half of that recipe.
- 1 pie crust
- 1 tablespoon extra virgin olive oil
- 1/4 medium red onion, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 3 eggs (1 for the egg wash)
- Salt & Pepper to taste
- Preheat the oven to 350 degrees and line a large rimmed baking sheet with parchment paper. Set aside.
- In a medium pan, heat oil over medium high heat. Add the onions and sauté for 2 minutes. Set aside.
- Make two separate galette crusts or you can make a big one. Arrange the onions and tomatoes leaving about 1 inch on the sides. Fold edge up and over the ingredients to create a 1-inch border.
- To make the egg wash, beat one egg in a small bow. With a pastry brush, brush the crust with the egg wash.
- Bake the galettes for 12 minutes and remove from the oven.
- Crack 1 egg into the center of each tart. Return the galettes to the oven for 5-8 minutes or until the crust is golden brown and the eggs are fully cooked.
- Since all ovens vary, keep a close eye to the galette towards the end to make sure they don't burn.
- When ready just remove from the oven and serve while warm. Add salt & pepper to taste.