Delectable French Vegetarian Brunch Galette with Truffle Aioli
Discover this exquisite French vegetarian brunch galette, featuring a flaky crust, seasonal vegetables, and truffle aioli. Indulge in a luxurious culinary experience with this mouthwatering dish that combines tradition and elegance.
Allergens
Gluten, Eggs, Dairy (Milk and Whey in Truffle Aioli)
Ingredients
- 1 homemade or store
- bought puff pastry sheet
- 3 cups assorted seasonal vegetables (e.g., zucchini, bell peppers, mushrooms, red onions)
- 4 large eggs
- 1 cup truffle aioli
- 1/2 cup grated Gruyère cheese
- Salt and pepper to taste
- Fresh thyme and rosemary for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unfold the puff pastry sheet on the prepared baking sheet, keeping it on the parchment paper.
- Arrange sliced vegetables evenly over half of the pastry, leaving a 2 inch border around the edges. Season with salt and pepper.
- Fold the unfilled half of the pastry over the vegetables, pressing gently to seal the edges. Crimp the edge with a fork to create a beautiful pattern.
- Brush the top of the galette with truffle aioli and sprinkle Gruyère cheese over it.
- Bake for 30 35 minutes or until the crust is golden brown and the vegetables are tender. Remove from the oven and let it rest for 5 minutes.
- While the galette is resting, fry the eggs to your desired doneness. Season with salt and pepper.
- Slice the galette into wedges and serve each piece topped with a perfectly fried egg, garnished with fresh thyme and rosemary. Enjoy!
Chef’s Insight
Use fresh seasonal vegetables for the best flavor and mouthfeel.
Notes
For a more luxurious dish, substitute the regular aioli with black truffle aioli.