Brunch Galette

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 7 tablespoons of cold salted butter
• 1/2 cup flour (king arthur unbleached, works best)
• 1/4 cup yellow cornmeal (do not use self rising)
• 1/2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon granulated garlic
• 2 teaspoons sugar
• 1/3 cup ice water
• 6 tablespoons full fat buttermilk
• 1 teaspoon unseasoned rice wine vinegar
• 1 (20 ounce) package simply potatoes diced potatoes with onion
• 1/2 lb bacon, cooked crispy
• 5 tablespoons olive oil
• 1 tablespoon butter
• 2 red bell peppers, thinly sliced
• 1/2 onion, thinly sliced
• 3 green onions, thinly sliced green part only (reserve two tbl. for garnish)
• 1/4 cup heavy cream
• 1 teaspoon granulated garlic
• 1/2 teaspoon paprika
• salt and pepper
• 4 eggs
• 4 ounces swiss cheese, cubed

Recipe

• 1 to make the dough:.
• 2 combine iced water, cold buttermilk ans vinegar keep in freezer until ready.
• 3 combine flour, cornmeal, spices and sugar.
• 4 cut in cold pieces of butter until small pebbles form and is combined.
• 5 slowly add the liquid until a dough forms( you may not need all the liquid so add in stages), do not knead!
• 6 wrap dough in plastic film and rest in refrigerator for 1 hour.
• 7 the filling:.
• 8 potatoes, granulated garlic , paprika,salt, pepper, olive oil and melted butter. mix well and spread out on a cookie sheet.
• 9 bake in oven for about 25 minutes.
• 10 in a large saute pan add 2 tablespoon of olive oil and saute onions , green onions and peppers season with salt and pepper. cook till caramelized and reserve in a bowl.
• 11 when potatoes are done combine in a bowl with the pepper and onion mix, add cream and cheese adjust seasoning/.
• 12 roll out dough to about a 6" inch circle.
• 13 place on corn meal scattered parchment paper.
• 14 add filling in the center leaving enough room to fold dough.
• 15 starting from the top fold dough around and upwards clockwise to from an open pouch be firm in your pinching as you form the scalloped edge.
• 16 make 4 indentations at 12, 3, 6 and 9.
• 17 bake in a preheated 420 degree oven for 20 minutes.
• 18 remove from oven and add the eggs in each of the indentations, season yolks and bake for 10 minutes more or until eggs are sunny side up.
• 19 garnish with green onions allow to rest for 5 minutes before serving in wedges each with an individual egg! bon appetit.