Puff Pastry Galettes

Puff Pastry Galettes

These galettes are adorable for holiday brunch. To save time, substitute your favorite herbed goat cheese instead of making your own. Thank you Incredible Egg for the recipe!

  • Yield: 4 servings

  • Prep time: 15 min

  • Cook time: 20 min

  • Total time: 35 min


  • 5 Braswell Family Farms eggs (large), divided

  • ½ cup goat cheese, softened

  • 2 Tbsp. finely chopped fresh parsley, divided

  • 4 tsp. finely chopped fresh chives

  • 2 tsp. finely chopped fresh dill (tarragon or basil also work well)

  • 1 clove garlic, minced

  • ½ tsp.lemon zest

  • ½ pkg. (17 oz. pkg.) frozen puff pastry, thawed according to package directions

  • 4 cherry tomatoes, sliced

  • ¼ tsp. each salt and pepper



  1. PREHEAT oven to 425° F. Combine goat cheese, 1 tbsp. parsley, chives, dill, garlic and lemon zest until smooth and spreadable.

  2. Place pastry on a lightly floured surface and roll into 9-inch square. Cut the square into 4 even portions. Score ½-inch border on all sides of pastry squares with a sharp knife then prick the pastry all over inside score lines with a fork. Place on large parchment paper-lined baking sheet and freeze for 5 minutes.

  3. Beat 1 egg with 1 tbsp. water and set aside. Remove pastry from the freezer and spread goat cheese mixture evenly inside score lines of each pastry square. Brush the border of each pastry with the beaten egg wash.

  4. Bake for 12 to 15 minutes or until pastry is lightly golden. Remove baking sheet from oven and crack one egg into center of each pastry. Top evenly with tomato slices.

  5. Return to oven and bake for 8 to 10 minutes or until whites are set and eggs are cooked to desired doneness.

  6. Season with salt and pepper. Garnish with remaining parsley.