from scratch
Are you in the mood for something super yummy?
Okay, while I admit that that is a seriously silly question, (because of course you are) you can’t deny me at least a little bit of intrigue. After all, by now I hope you have become a fan of all things CorEats… Both the mixes and their recipe transformations alike.
Let’s just fast forward to this amazing Bacon and Egg Galette, shall we? You simply need this in your life for breakfast, lunch, AND dinner!
CorEats Paleo/Keto Pie Crust Recipe
makes 2, 5x7” galettes
2 cups almond flour
1/3 cup cold butter*** chopped into cubes
1 egg, whisked
½ tsp salt
Galette Filling
1 package bacon, chopped
1 small onion, chopped
2 eggs
½ cup cheese*
½ cup cherry tomatoes, halved
¼ cup cream cheese*
1 tsp olive oil
pepper to taste
Sea salt flakes to garnish
Fresh parsley leaves to garnish, optional
*Dairy free options work great!
Pie Crust Instructions
1. Mix together the almond flour and salt.
2. Add cubed butter. Using a fork or a pastry cutter, ‘cut’ in the butter until it resembles fine crumbs. You will still see tiny chunks of butter with a few larger chunks of butter. You don’t want to overwork the dough here.
3. In a separate bowl, whisk the egg until smooth and then stir it into the almond/butter crumble by hand. As you stir in the whisked egg, begin forming a ball. *While you want the egg thoroughly distributed, do not overmix the dough as you do not want the butter to start melting.
4. Form your dough into 2 balls.
5. Line workspace with a generous piece of parchment paper.
6. Work with one dough ball at a time on parchment paper; using your hands, gently begin fashioning dough into the shape of a rectangle. Cover with a piece of plastic wrap and finish rolling out each 7 x 9” rectangle (the dough will be thin, about ¼” thick).
7. You may need to lift the top sheet of plastic wrap to reform cracked and/or separating edges. They will crack a little and that’s ok. Simply use the top plastic wrap to aid you in forming your desired shape. As you roll out the dough, this is where the tiny chunks of butter will stand out. This is a good sign you did not overmix the dough.
8. Gently transfer parchment paper with pie crust onto a baking sheet. Repeat steps for the second dough ball and set aside.
Filling Instructions
1. Preheat your oven to 350° F.
2. Add the chopped bacon to a heated frying pan and cook until golden- This takes about 10-15 minutes. Remove bacon from pan, leaving the grease in the pan; set bacon aside.
3. Add onion to your warm pan with leftover bacon grease and cook over medium heat until caramelized (golden browned and translucent). Remove from heat and set aside.
4. Leaving a 1” border, spread cheese across each crust, followed by sporadic dollops of cream cheese.
5. Split and evenly distribute the onion mixture between each crust, layering atop the cheese, followed by bacon crumbles.
6. If using, distribute cherry tomatoes along the outer edges of each galette.
7. Gently push filling away at the center of each galette, making a well.
8. Fold the edges of the pastry up and over the filling. Lift the paper to position, press, and release pie crust from paper, repeating for each side.
9. Brush the edges of the pastries with the whisked egg.
10. Bake for 15-20 minutes, or until the crust is lightly browning. Remove from the oven.
11. Crack an egg into the center of each well.
12. Bake an additional 18-20 minutes, or until whites are set and yolks are a bit runny.
13. Garnish with sea salt flakes, pepper, and parsley. Slice and serve right away.
14. Enjoy!
Making 1 Large Galette
For one large galette, roll the dough ball out to 14x10. Make 3 centered wells in the filling and bake for 20 minutes, or until the crust is lightly browning. Remove from the oven and add an egg to each well and bake for an additional 18-20 minutes, or until eggs are cooked to preference!
