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The Lazy Monday Morning Breakfast Galette

You know what the best part about working from home is?

It used to happen to me all the time. Right after Sunday dinner. The last couple of hours before you go to bed. They suddenly become the most precious hours of the day and are usually spent on deciding what to do. Should I curl up with that book I never seem to find time for or make popcorn and watch that movie I’ve been looking forward to? Oh how precious those last hours are. Even more so if you know that a full inbox will be waiting for you the morning after.

The best part about working from home is to first get depressed on a Sunday night and then immediately realize that in fact, you are NOT going to wake up at 7 AM and spend hours on the road to get to work, only to find out dozens of unanswered emails with a stale cup of coffee in your hand.

Actually, my office was only 10 minutes away from home and there was never any traffic and the coffee didn’t really suck and most of the weeks, I was greeted by a bountiful box of vegetables and fruits from my dad’s garden, but I really needed that drama above to make a point.

There’s nothing better than waking up late on a Monday morning and walking to your “cubicle” in pjs.

Scratch that. There is actually something better if you take only 15 minutes the day before and put together a simple dough.

Galette Dough

I call it The Lazy Monday Morning Breakfast Galette. You prepare the dough on a Sunday evening, place it in the refrigerator so the flour has enough time to soak up the liquid and the butter pieces are cold again so they create steam when baked and make the crust puff up.

Then, you wake up on a Monday morning, probably around 10:30, take the dough out, roll it out, prick the bottom with a fork, chill some more and pop it in the oven to pre-bake.

String Cheese

Then, you take it out, sprinkle some cheese on it, place halved cherry tomatoes and eggs on top and finally dot with black olive paste.

Black Olive Paste

And then it looks something like this.

Breakfast Galette 2

Back in the oven for another 25 minutes and you’re done.

Monday morning has never been this good.

BREAKFAST GALETTE RECIPE

Galette Dough Ingredients

For two 8*12-inch galettes

  • 2 sticks of butter, cold
  • 2+1/2 cups all-purpose flour
  • 3 tsp granulated sugar
  • 1/2 tsp salt
  • 7 tbsp ice water
  • 1 large egg, slightly beaten with a fork

Filling Ingredients

For one 8*12-inch galette

  • 10 cherry tomatoes, halved
  • 3+1/2 ounces cheese*, coarsely grated
  • 2 tbsp black olive paste (or 10 black olives, halved)
  • 3 large eggs
  • Salt and pepper

* I’ve used a local cheese called Çeçil (che-chill), but a nutty Gruyere would also be perfect for this.

Method

  1. To prepare the galette dough, cut butter into small pieces and place in the freezer for 15 minutes.
  2. In a food processor fitted with a metal blade, pulse flour, sugar and salt. Add butter and pulse until it resembles a coarse meal. Gradually add ice water and pulse until the dough forms clumps and curds. Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients. Divide the dough into two even balls. Flatten balls into circles; wrap individually in plastic. Refrigerate the dough for at least three hours, preferably overnight.
  3. Remove one piece of dough from refrigerator; place on floured work surface (or in between two sheets of parchment paper) and using a rolling pin, roll out the dough into a 8*12 inch rectangle.
  4. Fold the dough, half an inch from all sides, to enclose the edges, prick the bottom with a fork, brush the border with the beaten egg, transfer to a baking tray, place in the freezer and chill for 15 minutes.
  5. In the meantime, preheat your oven to 350F.
  6. Separate the eggs (so the baked yolks will still be bright yellow) and set aside.
  7. Pre-bake the galette for 20 minutes, then take it out, sprinkle cheese on the bottom, place the egg whites side by side and then the yolks (very gently) on top followed by halved tomatoes and black olive paste.
  8. Place it in the oven and bake for 25 more minutes.
  9. Serve immediately.

April 23, 2010 · 20 Comments Categories: Breakfast and Brunch, Tarts and Pies Tags: black olive paste, breakfast, cheese, cherry tomato, egg, galette

« Pistachio Eclairs
Classic White Bread Recipe »

Reader Interactions

Comments

  1. Peggy Polaneczky

    April 23, 2010 at 2:27 am

    Wow. This is so gorgeous – perfect for a Sunday Brunch (that’s for those of us who don’t work from home on Monday morning…)

    Reply
  2. Gera @ SweetsFoodsBlog

    April 23, 2010 at 2:45 am

    I’d like having this Galette for breakfast for tomorrow – they look glorious!!

    Cheers,

    Gera

    Reply
  3. Sean

    April 23, 2010 at 2:47 am

    That is too completely adorable! Nice work, Cenk.

    Reply
  4. carole (bishy57)

    April 23, 2010 at 9:16 am

    sounds yummy and so simple to make, will have to give this a try n the weekend!

    Reply
  5. Patricia

    April 23, 2010 at 5:16 pm

    I have to stop looking your post before lunch time! Its so cruel! ;-P

    Reply
  6. Sarah

    April 23, 2010 at 5:35 pm

    Thanks again for making this your real job.

    Reply
  7. Aysegul - nysdelight

    April 23, 2010 at 9:15 pm

    Çeçil is like string cheese. Which is wide available and can be easily found in may food stores. Many middle eatern & gourmet stores do carry a variety of string cheeses.

    Reply
  8. Audrey

    April 23, 2010 at 11:28 pm

    I thought there were apricots and cherries at first look, they would also be good for breakfast!

    Reply
  9. justine

    April 24, 2010 at 1:06 am

    Congrats on being featured on Tastespotting. The galette looks lovely!

    Reply
  10. The Purple Foodie

    April 24, 2010 at 9:37 pm

    Drat I can’t wait to work from home! ANd to top that I have to get to work tomorrow. Yes, that’s right, on a SUNDAY! Although I love what I do (work at a patisserie) I would like to have normal holidays just like my friends and family. Sigh.

    Reply
  11. Liz

    April 25, 2010 at 9:42 pm

    I love this idea. We seem to be starting a habit of Sunday brunches, and I love things that can be whipped up easily right when I roll out of bed with my cup of coffee in hand.

    Reply
  12. Wizzythestick

    April 25, 2010 at 11:28 pm

    Wow! This is lovely and perfect for a lazy Sunday morning

    Reply
  13. Hela

    April 26, 2010 at 11:35 am

    Yum !

    I want some !

    My day starts at 5:50 am :-/

    Reply
  14. Manggy

    April 27, 2010 at 3:29 pm

    Oh please, don’t remind me, I’m about to start my first full-time job! I’m going to miss the freedom! (But at least I’ll be working.)
    This looks soooo good and I’ll need a slice, now!

    Reply
  15. Bread and Beta

    April 29, 2010 at 12:49 am

    This looks like a great addition to the weekend brunch repertoire. Or a good eggs-for-dinner night during the week. Thanks for the recipe!

    Reply
  16. Micah - Coffee machine

    May 6, 2010 at 4:31 am

    I love to try this recipe out. It looks really beautiful and tasty.

    Reply
  17. snacksgiving

    May 7, 2010 at 12:54 am

    Hmm..that looks nice n easy!

    Reply
  18. Venetia

    July 8, 2010 at 1:41 pm

    That’s very interesting, the Çeçil cheese looks exactly like queso Oaxaca, a string cheese from Mexico. Yummy tart!

    Reply
  19. Carolina_D

    February 26, 2013 at 8:14 pm

    I know this is late, but I just found your blog a couple of days ago. I lived in Ankara for several years to attend uni (METU) in the mid 60’s. Turkey has changed SO much since those days. I still love it, but I miss the ‘old days’. (Especially the prices.) I also miss the ‘traditional’ foods that are now hard to find in most eating establishments. However, traditional or not, I want to try this recipe. Does the pastry really use two sticks of butter? This seems a lot for the amount of flour, etc. (I really hope you see this comment. I’m not sure you will, so fingers crossed!)

    Reply
    • Cenk

      February 27, 2013 at 11:20 am

      Carolina_D – Hello. Yes, there are two sticks of butter in the dough, but this is for 2 8-by-12 inch galettes. If you’d like, you can halve the recipe for one galette dough, but it is always wise to double the recipe and freeze one of them for the future.

      Reply

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