Pesto Mozzarella Egg Galette with Roasted Red Peppers
By ashleyyhart on March 08, 2012
This lovely little galette uses puff pastry instead of pizza crust as the base for typical pizza toppings (pesto, mozzarella). The puff pastry adds a light, airy quality to the tart as opposed to a pizza’s dense crust. Because the puff pastry is so delicate, tomato sauce would probably weigh the dough down, so pesto is a perfect alternative. The over easy egg adds an incredible visual element to this galette- along with a wonderfully runny egg yolk you can dip the “crust” in. To cut the richness of the mozzarella and egg yolk, roasted red peppers were added, although you can easily substitute them for roasted cherry tomatoes. This recipe is incredibly simple and relatively fast. It’s perfect to share among friends!
• 1 puff pastry sheet, thawed
• 3 tablespoons pesto (I make a big batch and freeze it)
• 1 ball mozzarella, sliced
• 3/4 cup sliced roasted red peppers
• 1 large egg, room temp
• salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees F. Unfold the puff pastry sheet and place on a parchment-lined pan. Roll out the puff pastry a little to thin it out and prevent any cracks.
Spread 3 tablespoons of pesto over the top of puff pastry. Place pieces of mozzarella evenly on the puff pastry. Sprinkle the peppers, salt, and pepper evenly on top. An exterior “crust” will naturally rise if you don’t place your toppings at the very edge of the puff pastry. Bake in the oven for approximately 22 minutes.
Crack the egg in the center of the pastry, season with salt and pepper, and bake about 6-7 minutes until puff pastry is golden brown, cheese is melted and the egg white is set and the yolk is slightly runny.