Mother's Day Brunch with Sicilia Savory Galettes

  • 1 box of Dufour classic puff pastry 
  • 2 large shallots 
  • 1 bunch spring onions
  • 1 egg (for egg wash mix with 1 Tbs of water)
  • 6 small eggs
  • 1 packet of prosciutto
  • 8 oz Fontina cheese grated
  • 6 tsp Sicila
For the Filling
  • 1/2  c  Whole Milk Ricotta 
  • 1/4 c  Creme Fraiche
  • 1 egg yolk
  • 1 Tbsp Olive oil
  • 1/8  teaspoon Omnivore SALT

1.  Defrost the pastry dough per the the directions on the box
2. In a food processor blend the Filling ingredients until combined. 1 min.
3. Chop and Saute shallots and Spring onions in a pan with olive oil 1/2 tsp of Sicilia and until soft. Set aside
4. Grate the Fontina cheese. Set aside
5. Unroll pastry dough onto parchment paper on a metal tray  
6.  Score the border of the pastry dough 1/4 inch 
7.  Apply the egg wash to the rim the the pastry. (crack 1 egg and 1Tbs water into a bowl and whisk)
8. Add filling to the pastry sheet, smoothing it out up to the boarder of the egg wash area
9. Sprinkle the shallots, onions, and fontina cheese onto the pastry
10. Cook for 15 mins at 400 degrees, then remove from oven
11. Carefully crack the 6 eggs onto the pastry, and put back in oven and bake for another 10 mins until the crust is golden brown 
12. Top with prosciutto and Sicilia

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