Baked Egg Galettes

These were amazing!  Fun fact: these were adapted from a recipe by Yotam Ottolenghi and Sami Tamimi from their Jerusalem cookbook!  I think you remember me gushing already about these guys...
I didn't have all of the ingredients, but these galettes were still some of the most delicious things I've ever had.  Theirs involved cheese under the baked egg, but I went without.  I also didn't have the right spices, so I just went with salt, pepper, and some red pepper flakes.  I thought they were wonderful as an accompaniment to steak, but they could definitely hold their own as a main dish!  Maybe with a side salad or something too?  Oooo, or for breakfast or brunch?  Delicious.
Have I convinced you to make these yet?!  They're super easy too!  Roast your veggies, spread them on your puff pastry, bake, add an egg, bake!  Those Ottolenghi guys are geniuses.

Below is my adaptation of the recipe, but to see their original recipe (on another blog), click here!

-1 package frozen puff pastry, 2 sheets (can be thawed in the fridge overnight, or thawed on the counter while preparing the recipe)
-1 red onion, sliced
-1 red bell pepper, sliced
-1 green bell pepper, sliced
-1 1/2 tablespoon olive oil
-1 teaspoon red pepper flakes (or more to taste)
-salt and pepper to taste
-9 eggs, divided use

Set your puff pastry on the counter to warm up while you prepare your other ingredients.  We'll need these unfolded and thawed before we can work with them.  The recipe uses the full two sheets of puff pastry, but it's very easy to only prepare one sheet and keep the other sheet in the freezer for later use.

Preheat your oven to 400 degrees.

Slice all of your veggies!  Put them in a large bowl.  Add your olive oil, red pepper flakes, and add salt and pepper to season.
Spread them on a baking sheet lined in foil or parchment paper and roast for 30 minutes.  Stir them about half way through so that they cook evenly.
Slice each sheet of puff pastry dough into 4 equal squares, totaling 8 squares.  Score about 1/2" in from the edges (this will help give the puff pastry a crust) and prick a fork a couple times into the center area of the squares (to prevent them from puffing up in the middle, but not the crust!).
Scramble 1 egg in a small bowl and brush onto each square to coat.
Divide your vegetables equally among the 8 squares, making sure to leave room in the center for the egg (which will go on later).
Bake for 10 minutes.
Crack the remaining 8 eggs into the center of each puff pastry square.  Sprinkle salt and pepper on top of the egg and bake for another 8ish minutes, or until the egg white has set and the yolk is still runny (I baked these maybe a bit too long).
Remove from the oven, and serve!
Next time I make a Jerusalem recipe, I'll be sure to have all the ingredients.  But this was still one of the best things ever.  Do I need to geek out about these guys more?  Come on!  Make these galettes!


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