Brunch Galette

Submitted by Chef #1539899

"Ready, Set, Cook! Special Edition Contest Entry: A savory morning tart, great for a Brunch or weekend dinner"

 

• Ready In: 1hr 20mins
• Ingredients: 23
• Serves: 4

ingredients

• pastry dough

• 7 tablespoons of cold salted butter
• 1⁄2 cup flour (King Arthur Unbleached, works best)
• 1⁄4 cup yellow cornmeal (do not use self rising)
• 1⁄2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon granulated garlic
• 2 teaspoons sugar
• 1⁄3 cup ice water
• 6 tablespoons full fat buttermilk
• 1 teaspoon unseasoned rice wine vinegar

• Potato filling

• 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
• 1⁄2 lb bacon, cooked crispy
• 5 tablespoons olive oil
• 1 tablespoon butter
• 2 red bell peppers, thinly sliced
• 1⁄2 onion, thinly sliced
• 3 green onions, thinly sliced green part only (Reserve two Tbl. for Garnish)
• 1⁄4 cup heavy cream
• 1 teaspoon granulated garlic
• 1⁄2 teaspoon paprika
• salt and pepper
• 4 eggs
• 4 ounces swiss cheese, cubed

directions

1. To make the dough:

2. Combine Iced water, cold buttermilk ans vinegar keep in freezer until ready.
3. Combine flour, cornmeal, spices and sugar.
4. Cut in cold pieces of butter until small pebbles form and is combined.
5. Slowly add the liquid until a dough forms( You may not need all the liquid so add in stages), DO NOT KNEAD!
6. Wrap dough in plastic film and rest in refrigerator for 1 hour.

7. The Filling:

8. Potatoes, granulated garlic , paprika,salt, pepper, olive oil and melted butter. Mix well and spread out on a cookie sheet.
9. Bake in oven for about 25 minutes.
10. In a large saute pan add 2 tablespoon of olive oil and saute onions , green onions and peppers season with salt and pepper. Cook till caramelized and reserve in a bowl.
11. When potatoes are done combine in a bowl with the pepper and onion mix, add cream and cheese adjust seasoning/.
12. Roll out dough to about a 6" inch circle.
13. Place on corn meal scattered parchment paper.
14. Add filling in the center leaving enough room to fold dough.
15. Starting from the top fold dough around and upwards clockwise to from an open pouch be firm in your pinching as you form the scalloped edge.
16. Make 4 indentations at 12, 3, 6 and 9.
17. Bake in a preheated 420 degree oven for 20 minutes.
18. Remove from oven and add the eggs in each of the indentations, season yolks and bake for 10 minutes more or until eggs are sunny side up.
19. Garnish with green onions allow to rest for 5 minutes before serving in wedges each with an individual egg! Bon Appetit.