How to make 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.
Main Ingredients : Red bell pepper (लाल शिमला मिर्च ), Eggs (अंडे)
Cuisine : French
Course : Snacks and Starters
For more recipes related to Red Pepper and Baked Egg Galettes checkout Cap Cheese Toast, Shakshouka. You can also find more Snacks and Starters recipes like Fried Idli With Sichuan Sauce Egg Roll Baked Cheese Prawns Mini Tempered Idlis
Red Pepper and Baked Egg Galettes Recipe Card
French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine. It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Red Pepper and Baked Egg Galettes Recipe
Red bell pepper cut into juliennes 2 medium
Eggs 5
puff pastry sheet, thawed 1
Onions cut into thick slices 2 small
Fresh thyme sprigs 1-2
Cumin powder 1 teaspoon
Olive oil 2 tablespoons
Salt to taste
Crushed black peppercorns to taste
Method
Step 1
Preheat oven to 200°C.
Step 2
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.
Step 3
Put the baking tray in preheated oven and roast for fifteen to twenty minutes, stirring occasionally.
Step 4
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.
Step 5
Break one egg in a bowl and beat well.
Step 6
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.
Step 7
Put the baking tray in preheated oven and bake for ten minutes or till sides turn light golden.
Step 8
Remove from the oven and make space in the center.
Step 9
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.
Step 10
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
