Egg and crimson capsicum galette

Egg and crimson capsicum galette

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Egg and crimson capsicum galette

The ingredient of Egg and crimson capsicum galette

  1. 2 sheets frozen butter puff pastry, just thawed
  2. 1 egg, whisked
  3. four eggs, extra
  4. 90g (1/three cup) purple pepper appreciate
  5. Chopped cherry tomatoes, to serve
  6. Chopped avocado, to serve
  7. Baby rocket, to serve
  8. Extra virgin olive oil, to drizzle

The instruction how to make Egg and crimson capsicum galette

  1. Preheat oven to 190C/170C fan pressured. Line 2 big baking trays with baking paper. Cut one of the pastry sheets into four squares. Cut closing pastry into 1.5cm-wide strips. Cut strips in half of crossways. Brush the edges of the pastry squares with egg. Use the strips to make a border round each rectangular, trimming where essential. Bake for 15 mins or until light golden.
  2. Use a smooth tea towel to push down the centre of each pastry rectangular. Divide delight in amongst every tart then carefully crack an egg on pinnacle of the enjoy. Drizzle or spray with a bit olive oil. Bake for a in addition 10-15 mins or till egg is cooked to your liking. Serve with tomato, avocado, rocket and a drizzle of oil.

Nutritions of Egg and crimson capsicum galette

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