Prep:  20 minutes
Cook:  30 minutes
Serves:  4-6
Average: 4.3 (3 votes)
Recipe by: Australian Eggs
This vegetarian galette is ideal for breakfast or brunch. With crisp puff pastry, chard and baked eggs, this rustic tart hits all the right notes.
Credit: Whisk Media Group

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Play Video: Egg and Rainbow Chard Galette
Za’atar Egg and Rainbow Chard Galette
  1. Preheat oven 220°C/ 200°C (fan-forced) and line a large baking tray with baking paper.
  2. Trim and remove stalks from chard. Coarsely chop leaves.
  3. Heat oil in a large frying pan over medium-high heat. Add stalks and cook, stirring, for 1-2 minutes. Remove from pan and set aside. Add garlic, cumin and leaves, cook until just wilted. Season with salt and pepper. Transfer to a plate to cool.
  4. Carefully roll out pastry on a lightly floured workbench and trim to form approx. 30-35cm circle. Place onto lined baking tray. Arrange chard leaves and mozzarella over the top, leaving a 4cm border. Fold the edges over to partially enclose the filling, overlapping the dough as needed. Brush edges with beaten egg and bake 15-18 minutes or until pastry is lightly golden and mostly cooked.
  5. Pull out galette and make 3 indents into the filling. Crack an egg into each indent. Cut stalks to fit and arrange over the top of galette. Cook a further 5-7 minutes or until pastry is golden and egg whites are just set.
  6. To serve, crumble over fetta and sprinkle with za’atar dukkah. Serve warm.
Tips & Hints:
  • Careme all butter puff pastry is available at some supermarkets, delis and fruit and veg markets.
  • Substitute firm mozzarella balls with grated mozzarella.
  • If rainbow chard is not in season, substitute with silverbeet or English spinach.
  • Begin checking eggs after 5 minutes cooking.
  • Substitute za’atar dukkah with just za’atar spice blend.
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