GALETTE FOR BREAKFAST

i hope it's clear by now how much i love breakfast.

"put an egg on it!"

no, but really, put an egg on it.

i am flouncing around in my love for pie-like things by experimenting with different types of toppings for galettes. it was just a matter of time before i got to an egg and called it breakfast. it's not that difficult putting together a pie crust, but Pepperidge Farm's puff pastry sheets (found in the frozen aisle) is the magician's assistant, especially in a time crunch, and that's me, crunched. it does get pricey though, so i need to get into the mode of making a bunch of pie crust and freezing it in order to feed this frenzy of mine.

but if you take two (thawed) puff pastry sheets and roll them out on a floured surface and top them with a list of things starting with cheese, you cannot go wrong. load up the toppings up until about an inch away from the edge of the dough, and then fold the edges over, making a pleat. exhibit 1 is a sheet topped with ricotta cheese & shredded mozzerella cheese, which went into the oven for 20 minutes at 400 degrees. it was then was taken out after the cheese and pastry had time to bake, to add cooked bacon pieces, egg yolks, and spinach, which doesnt need as much baking time. then thrown back into the oven for about 3 more minutes.  exhibit 2 is a a topping of mixed goat cheese + shredded mozzerella + grated parmesan cheese + olive oil, as well as a asparagus and black forest ham pieces. i minced some garlic, mixed it in some more olive oil and spread that over everything, like a drizzle, after which it was sent into the oven to bake for 25-30 minutes. And if you want the golden sheen, make sure to brush the folded edges with a beaten egg (note: you can bake both galettes in the oven at 400 degrees, for 25-30 minutes, without having to double or increase the length of time, as long as they are on the same level rack.)

this seems like it would be an excellent weekend morning activity, especially if you have things in your refrigerator that need to be used up - throw them on a pie sheet and call it a galette. I suspect that one topped with a ton of ricotta, mozzarella, and a load of tomato slices and basil would be so delicious. i also recommend that you listen to this playlist while you roam about your kitchen putting this together, it's great company.

with the leftover ricotta cheese i have now in my fridge, i'm dreaming of a creamy ricotta cheese + chocolate or nutella combo atop a pastry sheet drizzled with melted dark chocolate....