Ingredients

The following ingredients have 4 Servings
  • 2 large or 4 small red bell peppers (cut into 1/2 inch strips)
  • 2 small onions ((red or white) halved and cut into 1/2 inch wedges)
  • fresh sprigs of thyme (leaves removed)
  • 1 tsp cumin
  • 1 tsp coriander
  • 6 Tbsp olive oil
  • handful fresh parsley (chopped)
  • handful cilantro (chopped)
  • 1 sheet puff pastry (thawed)
  • 1 egg (beaten, for brushing the pastry)
  • 12 tsp sour cream
  • 4 large fresh eggs
  • salt and fresh cracked pepper

Instruction

  • Set oven to 400F
  • Mix together the pepper, onions, thyme and spics in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
  • Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn.
  • Sprinkle the veggies with half the fresh herbs and set aside.
  • Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12x12 inch square. Cut into four 6 inch squares. Transfer to two parchment or silpat lined baking sheets.
  • Take a dul knife and score a little 1/4 inch frame around each square of pastry. Don't cut all the way through. Prick the inside of the squares all over with the tines of a fork. Put back in the fridge for 30 minutes.
  • Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp of sour cream.
  • Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.
  • Bake for about 10 minutes until rising and starting to brown.
  • Remove and carefully crack in egg into the center of each galette.
  • Put back into the oven for about 10 minutes until the egg is set.
  • Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.