Red Pepper and Baked Egg Galettes A lip smacking savory pastry stuffed with red bell pepper and a layer of egg. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Apr 2016 in Recipes Course New Update Main Ingredients Red bell pepper, Eggs Cuisine French Course Snacks and Starters Prep Time 41-50 minutes Cook time 31-40 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Advertisment Ingredients list for Red Pepper and Baked Egg Galettes 2 medium Red bell pepper cut into juliennes 5 Eggs 1 puff pastry sheet, thawed 2 small Onions cut into thick slices 1-2 Fresh thyme sprigs 1 teaspoon Cumin powder 2 tablespoons Olive oil to taste Salt to taste Crushed black peppercorns Method Preheat oven to 200°C. Combine the peppers, onions, torn thyme sprigs, cumin powder, olive oil, salt and crushed peppercorns in a bowl and mix well. Spread it on a baking tray. Put the baking tray in preheated oven and roast for fifteen to twenty minutes, stirring occasionally. Roll out the puff pastry and cut four six inch squares. Transfer onto a baking tray and make a one-fourth inch border using a knife. Prick the inside of the square and refrigerate for twenty-five to thirty minutes. Break one egg in a bowl and beat well. Remove the pastry from the fridge and brush beaten egg on top. Put the roasted vegetables in the center and transfer on a baking tray. Put the baking tray in preheated oven and bake for ten minutes or till sides turn light golden. Remove from the oven and make space in the center. Break one egg in each square and sprinkle some salt and crushed peppercorns on top. Put the baking tray back into preheated oven and bake for six to eight minutes or until the egg is set. Serve hot. #Crushed black peppercorns #Cumin powder #Eggs #Fresh thyme #Olive oil #Onions #Red bell pepper #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article