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Egg and red capsicum galette
Egg and red capsicum galette
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious pastry topped with eggs, capsicum, and avocado, perfect for any meal.
Ingredients:
  • 2 sheets frozen butter puff pastry, just thawed
  • 1 egg, whisked
  • 4 eggs, extra
  • 90g (1/3 cup) red pepper relish
  • Chopped cherry tomatoes, to serve
  • Chopped avocado, to serve
  • Baby rocket, to serve
  • Extra virgin olive oil, to drizzle
Instructions:
  • Preheat your oven to 190C/170C fan forced. Line 2 large baking trays with baking paper. Cut one pastry sheet into 4 squares. Cut the remaining pastry into 1.5cm-wide strips and then cut each strip in half. Brush the edges of the pastry squares with egg. Use the strips to create a border around each square, cutting as needed. Bake for 15 minutes until lightly golden.
  • Gently press the center of each pastry square using a clean tea towel. Spoon the relish onto each tart, crack an egg on top, then drizzle or spray with olive oil. Bake for 10-15 minutes until the egg is cooked. Serve with tomato, avocado, rocket, and a drizzle of oil.

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