Breakfast Galette

It was the end of a season and the beginning of a new one. I was growing a “dwarf” tomato plant inside my apartment all summer. Summer was ending + we had a two week trip coming up so I knew I had to use all my beautiful mini tomatoes! I decided to make a breakfast galette… two weekends in a row. No shame because I think this will become a new tradition for Jake and I! For sure my favorite use of
(literally) home grown tomatoes!

I mean… come on! Look how cute these itty bitty tomatoes are! Not to mention these tiny little guys were full of so much flavor!

Breakfast Galette

  • Servings: 2
  • Difficulty: Medium
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    Galette Dough:
  1. 4 tbsp cold butter, cubed
  2. 2-3 Tbsp ice cold water
  3. 1/4 tsp salt
  4. 3/4 cup flour

  5. Filling:
  6. 3/4 cup freshly chopped cherry tomatoes
  7. two garlic cloves, diced
  8. 2 Tbsp freshly chopped basil
  9. 1/8 tsp salt
  10. sprinkle of ground pepper
  11. olive oil
  12. 2 oz shredded pecorino cheese
  13. 1 thinly sliced piece of prosciutto (optional)
  14. 3 eggs
  15. 1 tsp garlic powder
  16. dried parsley, to sprinkle


  1. The night before: Make your galette dough. In a medium size bowl add in the cubed cold butter. For the cold water, I usually place a couple ice cubes in a measuring cup filled with water. Add the flour and salt to the butter and use a pastry blender to knead together. Add in the water 1 tablespoon at a time to form a sticky dough. I highly recommend not over kneading and leaving tiny pieces of butter in tack. This will help you make the perfect flaky crust! Or you can use a store bought dough!
  2. Preheat oven to 375 F.
  3. Chop the tomatoes in half and place in a small bowl. Add in the garlic, salt, pecorino cheese, ground pepper, and freshly chopped basil.
  4. Roll out your galette dough and fill with the tomato mixture. Fold the sides in. There are multiple ways to fold a galette. I like to make mine square, so I fold over each of the corners.
  5. In a tiny bowl, whisk an egg and add in garlic powder. Use a brush to coat the edges of the galette. This will create a tasty and perfectly golden crust.
  6. Place galette on a piece of parchment paper on a baking sheet and bake for 30-35 minutes. Take out of the oven, place the prosciutto on top and crack 2 eggs, gently, on top of the galette. Place back into the oven and continue baking for 7-10 minutes or until the eggs ore cooked to your liking. Sprinkle with parsley and enjoy!

  7. Note: This recipe makes a smaller galette, enough for two people. Feel free to double to make a bigger galette!

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