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Baked Lamb Galette Recipe

Cuisine American
Keyword breakfast, baked lamb galette recipe, galette, baked, dinner, easy recipe, recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 809kcal
Author Dani Meyer

Ingredients

  • Meatballs:
  • 1 lb ground lamb
  • 1 egg
  • 1/2 onion minced finely
  • 1 slice of bread chopped finely
  • ½ cup cilantro chopped finely
  • 1/2 tablespoon minced garlic
  • 1 teaspoons black pepper
  • 1 teaspoons cumin
  • 1 teaspoons garam masala
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • ½ teaspoon cayenne pepper
  • Galette:
  • 1 large red bell peppers cut into 1/2 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

Instructions

  • Set oven to 400F
  • 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.
  • 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.
  • While veggies roast make meatballs. Mix everything together well and cook in saucepan over medium high heat until well cooked.
  • 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.
  • Brush all over with a beaten egg. Spread the inside with sour cream.
  • Top with the veggie mixture and parsley. Leave shallow depressions for the eggs, which will go in later.
  • Crimp crust around galette, brush with egg wash and add parmesan cheese to crust.
  • Bake for about 10 minutes until rising and starting to brown.
  • Remove and carefully arrange lamb meatballs and carefully crack in eggs into depressions.
  • Put back into the oven for about 10 minutes (or until the eggs are set).
  • Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil, slice and eat right away! Enjoy!

Nutrition

Serving: 1g | Calories: 809kcal | Carbohydrates: 25g | Protein: 42g | Fat: 60g | Saturated Fat: 18g | Polyunsaturated Fat: 37g | Cholesterol: 407mg | Sodium: 753mg | Fiber: 4g | Sugar: 7g