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Egg and goat’s cheese puff pastry galettes and a visit to Happy Egg farm

These quick cheese and egg puff pastry galettes are great as a starter, breakfast or light lunch.
Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Course: Breakfast /Lunch
Servings: 4
Author: Lucy Parissi | Supergolden Bakes


  • 8 small stalks broccolini tendestem broccoli
  • 1 pack 320g/11oz pre-rolled puff pastry
  • 125 g | 4 1/2 oz goat's cheese
  • 55 g | 2oz blue cheese or mascarpone
  • 1 tbsp olive oil plus more to drizzle
  • 4 large eggs
  • 4 tbsp grated Parmesan or Grana Padano cheese
  • salt and freshly ground pepper to season


  • Bring a pot of water to the boil and cook the broccolini until just tender - about 5 minutes. Drain and rinse in cold water. Set aside.
  • Preheat the oven to 200C (400F). Unroll the puff pastry but keep it on the paper it is wrapped in.
  • Place on a large baking tray and slice in in quarters or cut into four squres. Space the pieces slightly apart on the tray.
  • Score a small border around the edges of each piece with a knife and then prick within the border with a fork.
  • Bake for 8 minutes or until puffed and lightly golden.
  • Meanwhile, mix the goat's cheese, blue cheese or mascarpone and olive oil together in a bowl.
  • Press the middle of the galettes to flatten.
  • Gently spread a little of the cheese mixture around the inside border of each galette, leaving a space for the egg.
  • Crack the egs into a bowl and then gently slide into the galettes, being careful not to break the yolk.
  • Place the broccolini on the sides of each galette, over the cheese.
  • Sprinkle with the grated cheese, drizzle with a tiny amount of olive oil and season with salt and pepper.
  • Return to the oven for 12 minutes, tenting the galettes with foil after 6 minutes.
  • Check your galettes – the egg white should be just set. If the egg whites are still too runny then cook, uncovered, for a further 3 minutes. Remember that the egg will continue to cook slightly when you take the galettes out of the oven due to the residual heat.
  • Cool for 3-4 minutes then serve.


To make Croque Madame galettes, follow the recipe until step 5. Fill the edges of each galette with grated Cheddar cheese and chopped ham, leaving a space for the eggs. Continue with the method to cook.