Breakfast Galette

🧂 Ingredients

• 12 tablespoons cold butter

  diced
• ½ cup cold vegetable shortening

  cut into a few pieces
• 2 ½ cups all-purpose flour

  divided
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 tablespoon dried thyme
• ¼ cup ice-cold water
• ¼ cup ice-cold vodka
• 4 ounces chopped bacon
• 1 tablespoon salted butter
• 2 garlic cloves

  grated or minced
• 4 cups fresh spinach
• ⅓ cup ricotta
• ⅔ cup grated smoked white cheddar
• 3-4 large eggs

  divided
• 1 tablespoon water
• Grated Parmesan

  for garnish
• 1 tablespoon chopped fresh chives

  for garnish

Instructions

• 1 To prepare the crust, place the butter and shortening in the freezer while you
  prepare other ingredients. Combine 1 ½ cups flour, salt, sugar and thyme in a
  food processor. Pulse a couple times to mix.
• 2 Add the butter and shortening and pulse until the flour is coated, and clumps
  form throughout the dough.
• 3 Scrape the side of the bowl and add the other cup of flour. Pulse a few times to
  incorporate.
• 4 Move the dough to a mixing bowl and pour in the ice-cold water and vodka. Fold
  in the liquids until the dough cohesively sticks together. Form the dough into
  two balls and flatten to 4-inch disks. Wrap both disks in plastic wrap and store
  in the fridge for at least an hour. After the hour, store one pie crust in a
  freezer bag and store in the freezer for a future savory pastry.
• 5 Heat the oven to 400 degrees. Starting with a cold pan, cook chopped bacon over
  medium heat. Some bacon bits will cook faster than others. Move to a paper
  towel-lined plate as the bacon bits finish cooking.
• 6 Once all the bacon is ready, pour the drippings in an air-tight jar and save in
  the refrigerator for future use. Return the pan to the heat and melt a
  tablespoon of butter. Add the garlic and cook for 30 seconds. Stir in the
  spinach to coat in buttery-garlicy goodness and cook until wilted.
• 7 Once the spinach wilts, place spinach in a colander and remove as much moisture
  as you can with paper towels. The spinach will still be plenty flavorful, but
  removing the moisture will keep the galette from turning into a watery mess.
• 8 Roll out pie crust on a lightly floured surface until it's about 10 inches in
  diameter. As you roll, lift a few times to make sure it doesn't stick. Move to a
  parchment paper-lined baking sheet.
• 9 Spread the ricotta over the dough, leaving a couple inches on the edge. Add half
  the smoked white cheddar, then the spinach and top with the remaining smoked
  white cheddar. In the center, make a well for the eggs, but don't add the eggs
  yet.
• 10 Mix one egg and 1 tablespoon water. Brush the egg wash on the folded dough with
  a pastry brush.
• 11 Place in the oven for 25 minutes. Remove from the oven and carefully crack the
  remaining two to three eggs into the well. Return to the oven and cook until egg
  yolks reach desired consistency. Check on the eggs every five minutes, and if
  the yolk starts to get close, check every couple minutes. If the pie edges start
  to brown too much, cover with foil until the eggs finish cooking.
• 12 Remove from oven and cut into slices. Enjoy!

Nutrition Info