Impress your friends and family with this easy and festive Breakfast Galette that just happens to be low carb too.
Just about every morning I wake up to a 5:45 a.m. alarm. I haphazardly stumble out of bed to start my work day. I don’t have the luxury of making and enjoying a morning meal.
But on the weekends, you bet I do. Even if it’s almost 11:00 a.m.by the time we sit down to eat.
I have never made a galette before, but I knew this was the perfect type to recipe for me.
Why? Well, it’s pretty simple, actually. Galette’s are meant to be rustic looking and don’t have to be perfectly shaped. I am not that crafty in the kitchen. Folks, I must tell you, this was fun, easy and I used a new baking mix called Carbquick. I loved the texture of this dough and it was a cinch to make. Coming from me, that means easier than pie. So in the case of this galette, I have the joys of a dish that is actually delicious, flavorful, fun and low carb too.
- Serves: 4
- Calories: 379
- Carbohydrates: 22.2
- Fiber: 18.7
- Protein: 17.0
- CRUST
- 1 cup Low-Carb Baking Mix (I used Carbquick)
- ¼ teaspoon Kosher Salt
- 6 Tablespoons Unsalted Butter - chilled and cut into cubes
- 4 to 6 Tablespoons of Ice Water
- TOPPINGS
- 12 mini uncured salami
- 2 eggs
- ⅛ cup parsley
- ¼ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese
- In a food processor or mixer that has a dough hook, combine the Low Carb baking mix, Kosher salt and the butter pieces.
- Pulse a few times or mix on low speed until it becomes crumbly.
- Add the ice water one tablespoon at the time, until the dough comes together. Don’t overwork your pastry dough!
- Transfer the dough to a large piece of plastic wrap.
- Gather the pastry dough and flatten with the palm of your hand into a thick disk. Wrap it up tightly. Refrigerate at least 30 minutes. Or you can also prepare the dough a day in advance and leave it in the refrigerator.
- Preheat oven to 375 degrees F.
- Roll out the dough into a 8 inch pie size
- Sprinkle with Parmesan cheese.
- Place the salami around the dough overlapping just a bit.
- Bake for about 6 - 8 minutes until rising and starting to brown.
- Remove and carefully crack in eggs into the center of Galette.
- Put back into the oven for about 10 minutes until the egg is set.
- Sprinkle with pepper, and remaining parsley
I should have cracked 4 eggs, but I didn't think the egg white would cook enough. I might try four eggs, but two with only the yolk next time I try this recipe.
Thanks for stopping by and have a great day.
Marlene
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