This Breakfast Galette is everything you need for Sunday brunch wrapped up in a flakey crust!

Originally Published 06/06/2021

Maybe you’re wondering what a galette is…

An article on Fine Cooking says, “The term galette is used primarily to refer to rather rustic, free-form tarts made with a single crust of pastry or bread dough, like a pizza. If the filling is very moist, the sides of a galette may be folded up and over to contain the juices. Alternatively, the edges may be simply crimped and left rather flat.”

It seems most galette recipes are sweet, but today I bring you a savory option!

This Breakfast Galette recipe has it all! From cream cheese to sausage to a baked egg on top – if you’re a savory breakfast lover like me, then this recipe is for you!

Although this recipe has a few elements to it,

it’s quite simple. Start by getting your toppings ready.

Fry the sausage, cut up the tomatoes, parsley, and chives. 

Once the sausage is cooked, remove it from the pan, put it in a bowl, and set it to the side for later. Save the grease though! You’ll need it for the béchamel sauce!

That’s it for the first step.

I had a really hard time not just eating all the crumbled sausage pieces! I kept having to tell myself to stop or there’d be none left to top the galette with!

The next step for making this Breakfast Galette is the cream cheese béchamel sauce.

If you’ve ever made biscuits and gravy then you’ve already made béchamel sauce.

Béchamel is at its base form “butter and flour that have been cooked together (a mixture that’s also known as a roux) and milk, with just a bit of seasoning.” (Bon Appetit)

For these Breakfast Galettes, we are using sausage grease and olive oil, instead of butter. And adding in cream cheese to liven things up! (Who doesn’t love cream cheese? It makes everything better!)

So start by adding the olive oil to the leftover sausage grease, and 2 tbsp of flour. Stir the flour into the grease so it soaks it all up and cook it over medium-low heat for a couple of minutes. Then turn the heat to low and in three parts, add the 3/4 cup of whole milk. So pour the first 1/4 cup of milk in and stir, the second 1/4 cup and stir, third 1/4 cup and stir. Adding the milk in parts will help to eliminate the chance of dry flour chunks and lumpy béchamel.

After this, add in the 4oz of cream cheese and stir until it’s fully melted and incorporated. Throw in the 1/4 tsp of salt, and 1/8 tsp of pepper/garlic powder and you’ve got a delicious béchamel that’s ready to go! 

Now it’s time to make the galette dough!

This is essentially pie crust!

Begin by whisking the flour and salt together and then add the shortening and butter.

If you’ve got a pastry blender use that to cut the cold butter and shortening into the flour. If you don’t have one, a fork or your hands will work too. Cut it in until pea-size crumbs form.

After this, add in 5-6 tbsp of ice water. The butter and water need to be cold. It makes the dough easier to work with and rises better when baked.

Don’t overwork the dough! Mix the water in until all the dry ingredients are gone and then stop mixing. Over-mixing will cause the crust to be tough, hard, and not good! I’ve done this many a time, made crust you could kill someone with!

Alright! Once the crust is done it’s time to roll it out! Preheat the oven to 375 degrees and line a large baking sheet with parchment. Flour the counter and the rolling pin. Roll the dough out until it’s about 1/4″ thick. I used a glass bowl that was 7″ around as my guide to create the galette circles. I was able to get two out of the first roll-out, and two out of the second roll-out. 

After the galette circles are cut out, place them on the parchment-lined baking sheet and get ready to fill them!

Finally,

it’s time to assemble and bake!

Start by adding a little less than 1/4 cup of cream cheese bechamel sauce to the dough. Leave about a 1/2″ of bare crust that can be folded up later. Next, add 1/3 cup of sausage crumbles, 1/4 cup of sliced tomatoes, and a sprinkling of chives. After this, carefully crack an egg over the center top of the galette. 

Fold the bare edges up around the toppings. Sprinkle the egg with salt, pepper, and paprika.

Before baking, do a quick egg wash of the crust. This just adds some nice color to the bake and helps stick the fold of the crust together.

Place the baking sheet on the middle rack and bake for 25-35 minutes. Once the crust is golden brown and the egg is cooked to your liking, they are ready to come out of the oven! Serve immediately with a sprinkle of fresh parsley, maybe some hot sauce if you so desire, and enjoy!

These are awesome fresh out of the oven, but I also ate one the following day cold out of the fridge and it was equally delicious!

I hope you give this recipe a try! If you do, let me know how it goes and if you like this savory Breakfast Galette!

Print Recipe

Breakfast Galette

A flakey pastry topped with cream cheese béchamel, piled high with breakfast sausage, cherry tomatoes, fresh herbs, and finished off with an egg!

Prep Time1 hour hr

Cook Time30 minutes mins

Course: Breakfast

Servings: 4 galettes

Equipment

• Medium Frying Pan
• Measuring Cups and Spoons
• Knife and Cutting Board
• Rubber Spatula
• Pastry Blender
• Rolling Pin
• Baking Sheet

Ingredients

Toppings

• 1 lb Pork Breakfast Sausage
• 1 Cup Cherry Tomatoes sliced
• 4 Eggs
• 1 tbsp Fresh Chives chopped
• 1 tbsp Fresh Parsley chopped

Cream Cheese Béchamel

• 1 tbsp Olive Oil
• 2 tbsp All-Purpose Flour
• 4 oz Cream Cheese
• 3/4 Cup Whole Milk
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1/8 tsp Garlic Powder

Galette Dough

• 1 2/3 Cup All-Purpose Flour
• 1/4 tsp Salt
• 2 1/2 tbsp Shortening
• 5 tbsp Salted Butter
• 5-6 tbsp Ice Water
• 1 Egg + 1Tbsp Water egg wash

Instructions

Toppings

• Begin by frying 1 lb of pork breakfast sausage in a medium-size frying pan over medium heat until it is cooked through. Should only take 8-10 minutes, then remove the pan from the heat. Tilt the pan up slightly and push the sausage up to the high side so the grease can drain down to the bottom. Next, scoop the sausage out of the pan into a bowl and set it aside for later. Save the grease to make the béchamel sauce.
• Slice 1 cup of cherry tomatoes in half. Also, chop up the fresh parsley and chives and set them aside.

Cream Cheese Béchamel

• Add 1 tbsp of olive oil to the leftover sausage grease as well as 2 tbsp of flour. Place the frying pan back over low heat and stir the flour into the grease cooking it for 2-3 minutes. Next, add 1/4 cup of milk and stir until combined. Add in another 1/4 cup and stir until combined, then add the final 1/4 cup and stir. Adding it in 3 different pours will help eliminate flour lumps.
• Next, add the 4oz of cream cheese and continue stirring until it has fully melted in.
• Finally, stir in the 1/4 tsp of salt, 1/8 tsp of pepper, and garlic powder. Remove from the heat and set aside for later.

Galette Dough

• In a medium-size bowl, add 1 2/3 cup of flour and a 1/4 tsp of salt, mix together. Next, add in 2 1/2 tbsp of shortening and 5 tbsp of cold salted butter. Use a pastry blender or fork to mix this in until pea-size crumbs have formed.
• After this, add in 5-6 tbsp of ice water, mixing with a large spoon or your hands. Mix only until the dough comes together and all the dry bits are gone.

Roll out / Assemble / Bake

• Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.
• Lightly flour the countertop and the rolling pin, roll the galette dough out until it’s 1/4″ thick, measure and cut out two 7″ circles. Place them on the parchment-lined baking sheet. Gather up the leftover dough into a ball, roll it out again and cut two more 7″ circles, also placing them on the baking sheet.
• On each galette circle, start by adding a scant 1/4 cup of cream cheese béchamel sauce and smooth it around leaving 1/2″ of space around the edges. Next, add 1/3 cup of breakfast sausage, and 1/4 cup of sliced tomatoes. Sprinkle with chives. After this, carefully crack an egg over the center of the galette, season the egg with salt, pepper, and paprika.
• Gently fold the 1/2″ edges of the galette dough up around the filling. Mix an egg with 1 tbsp of water and egg wash the crust.
• Place the baking sheet on the middle rack of the oven and bake for 25-35 minutes. The galettes are finished when the crust is lightly browned and the egg is cooked to your liking!
• Remove from the oven, plate, sprinkle with fresh parsley and serve immediately! Enjoy!

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