Baked Lamb Galette
Prep time
Cook time
Total time
Serves: 4 servings
  • Meatballs:
  • 1 lb ground lamb
  • 1 egg
  • ½ onion, minced finely
  • 1 slice of bread, chopped finely
  • ½ cup cilantro, chopped finely
  • ½ tablespoon minced garlic
  • 1 teaspoons black pepper
  • 1 teaspoons cumin
  • 1 teaspoons garam masala
  • ½ teaspoon salt
  • ½ teaspoon curry powder
  • ½ teaspoon cayenne pepper
  • Galette:
  • 1 large red bell peppers, cut into ½ inch strips
  • 1 purple onions, sliced
  • 1 tsp cumin
  • 1 tsp coriander
  • 6 Tbsp olive oil
  • fresh sprigs of thyme,
  • handful fresh parsley, chopped
  • handful cilantro, chopped
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten, for brushing the pastry
  • 4 tablespoons sour cream
  • 4 large fresh eggs
  • salt and fresh cracked pepper
  1. Set oven to 400F
  2. Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
  3. Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don't burn. Sprinkle the veggies with half the fresh herbs and set aside.
  4. While veggies roast make meatballs. Mix everything together well and cook in saucepan over medium high heat until well cooked.
  5. Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12x12 circle. Transfer to a parchment or silpat lined baking sheets.
  6. Brush all over with a beaten egg. Spread the inside with sour cream.
  7. Top with the veggie mixture and parsley. Leave shallow depressions for the eggs, which will go in later.
  8. Crimp crust around galette, brush with egg wash and add parmesan cheese to crust.
  9. Bake for about 10 minutes until rising and starting to brown.
  10. Remove and carefully arrange lamb meatballs and carefully crack in eggs into depressions.
  11. Put back into the oven for about 10 minutes (or until the eggs are set).
  12. Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil, slice and eat right away!
Recipe by The Adventure Bite at