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Recipe details
Potato, Carrot and Burrata Breakfast Galette
A crisp rustic galette filled with tender potato, carrot, onion and chili, baked with an egg and creamy burrata. Lime yogurt and peppery arugula are served alongside.
≈ 123 kcal/100 g · ≈ 524 kcal/serving
55 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
all-purpose flour70 g · rolled into a 18 cm (7-inch) round, about 3 mm thick
cold unsalted butter, diced28 g
ice water15 ml
raw potato, peeled and thinly sliced90 g
raw carrot, thinly sliced55 g
yellow onion, thinly sliced45 g
fresh red chili pepper, finely sliced8 g
large egg50 g
burrata60 g
fresh lime juice15 ml
plain Greek yogurt45 g
arugula30 g
olive oil3 ml
salt1 g
ground black pepper0.5 g
Cookware and utensils
mixing bowl
rolling pin
baking sheet
parchment paper
small saucepan
oven
Directions
01
Combine flour, butter, water and half the salt into a shaggy dough.
Products
all-purpose flour — 70 g · rolled into a 18 cm (7-inch) round, about 3 mm thick; cold unsalted butter, diced — 28 g; ice water — 15 ml; salt — 1 g
Action
Mix
Time
5 min
Temperature
room temperature
02
Wrap the dough and chill it.
Products
all-purpose flour — 70 g · rolled into a 18 cm (7-inch) round, about 3 mm thick; cold unsalted butter, diced — 28 g; ice water — 15 ml
Action
Chill
Time
15 min
Temperature
refrigerated
03
Boil the potato and carrot until barely tender
Products
raw potato, peeled and thinly sliced — 90 g; raw carrot, thinly sliced — 55 g
Action
Boil
Time
3 min
Temperature
boiling water
04
drain them
Products
raw potato, peeled and thinly sliced — 90 g; raw carrot, thinly sliced — 55 g
Action
Boil
Time
3 min
Temperature
boiling water
05
Heat olive oil and soften the onion and chili.
Products
olive oil — 3 ml; yellow onion, thinly sliced — 45 g; fresh red chili pepper, finely sliced — 8 g
Action
Sauté
Time
4 min
Temperature
medium heat
06
Roll the dough into a 7-inch round on parchment.
Products
all-purpose flour — 70 g · rolled into a 18 cm (7-inch) round, about 3 mm thick; cold unsalted butter, diced — 28 g; ice water — 15 ml
Action
Roll
Time
4 min
Temperature
room temperature
07
Arrange the potato, carrot, onion and chili in the center, leaving a border.
Products
raw potato, peeled and thinly sliced — 90 g; raw carrot, thinly sliced — 55 g; yellow onion, thinly sliced — 45 g; fresh red chili pepper, finely sliced — 8 g
Action
Arrange
Time
3 min
Temperature
room temperature
08
Fold the pastry border over the filling and crack the egg into the center.
Products
large egg — 50 g
Action
Fold
Time
2 min
Temperature
room temperature
09
Bake the galette until the crust is golden and the egg reaches 165°F/74°C.
Products
large egg — 50 g; burrata — 60 g
Action
Bake
Time
15 min
Temperature
425°F/220°C
10
Stir the yogurt with lime juice and the remaining salt.
Products
plain Greek yogurt — 45 g; fresh lime juice — 15 ml; salt — 1 g
Action
Stir
Time
2 min
Temperature
room temperature
11
Toss the arugula with black pepper and serve it beside the galette with the lime yogurt.
Products
arugula — 30 g; ground black pepper — 0.5 g; plain Greek yogurt — 45 g; fresh lime juice — 15 ml
Action
Toss
Time
1 min
Temperature
room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
