Red Pepper & Baked Egg Galettes Recipe

Individual pastries from chef Yotam Ottolenghi. "Roasted red peppers are respectable members of the meze "salad" course in Arab restaurants. They are sweet (everybody loves sweet in Jerusalem), juicy, and wonderfully colourful. The contrast of the red peppers and the egg yolk make these pastries stunning to look at. They are quite easy to make and taste brilliant; kids in particular love them. The egg can be substituted with feta or any other young and salty white cheese, which is ideal if you're not eating the galettes straightaway."


4 medium red peppers, halved, seeded, and cut into 3/8″ wide strips
3 small onions, halved and cut into wedges 3/4″ wide strips
4 thyme sprigs, leaves picked and chopped
1 tsp ground coriander
1 tsp ground cumin
6 tbsp olive oil, plus extra to finish
1 tbsp flat-leaf parsley leaves, coarsely chopped
1 tbsp cilantro leaves, coarsely chopped
9 oz. best-quality, all-butter puff pastry
2 tbsp sour cream
4 large free-range eggs (or 5 oz. feta cheese, crumbled), plus 1 egg, lightly beaten
Salt and freshly ground black pepper


Step 1: Preheat the oven to 400°F.

Step 2: In a large bowl, mix together the peppers, onions, thyme leaves, ground spices, olive oil and a good pinch of salt. Spread out in a roasting pan and roast for 35 minutes, stirring a couple of times during the cooking. The vegetables should be soft and sweet but not too crisp or brown, as they will cook further. Remove from the oven and stir in half of the fresh herbs. Taste for seasoning and set aside. Turn the oven up to 425°F.

Step 3: On a lightly floured surface, roll out the puff pastry into a 12″ square about 1/8″ thick and cut into four 6″ squares. Prick the squares all over with a fork and place them, well spaced, on a baking sheet lined with parchment paper. Leave to rest in the fridge for at least 30 minutes.

Step 4: Remove the pastry from the fridge and brush the top and sides with beaten egg. Using an offset spatula or the back of a spoon, spread 1-1/2 tsp of the sour cream over each square, leaving a 1/4″ border around the edges. Arrange 3 tbsp of the pepper mixture on top of the sour cream-topped squares, leaving the borders clear to rise. It should be spread fairly evenly, but leave a shallow well in the middle to hold an egg later on.

Step 5: Bake the galettes for 14 minutes. Take the baking sheet out of the oven and carefully crack a whole egg into the well in the centre of each pastry. Return to the oven and cook for another 7 minutes, until the eggs are just set. Sprinkle with black pepper and the remaining herbs and drizzle with oil. Serve at once.

Reprinted with permission from Yotam Ottolenghi’s Jerusalem (2012 Appetite by Random House).