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a slice of a zucchini and summer squash galette next to a small salad on a wooden board

Savory Breakfast Galette

Course: Appetizer, Breakfast, Brunch, Lunch, Main Course
Cuisine: Compliments many cuisines
Prep Time: 20 minutes
Cook Time: 45 minutes
Salting Zucchini and Summer Squash: 30 minutes
Servings: 8 slices
Calories: 476kcal
Author: Ten Pound Cake Company
Zucchini and Summer Squash are combined with creamy scrambled eggs and Gruyere cheese in a flaky and rustic Savory Breakfast Galette.
Print Recipe

Equipment

  • 1 sheet pan approximately 11.5 x 16.5
  • 1 Rolling Pin
  • 1 food processor
  • 1 cutting board
  • 1 knife
  • 1 box grater
  • paper towels
  • 1 nonstick skillet
  • 1 rubber spatula
  • 1 pastry brush

Ingredients

  • 6 ounces unsalted butter ( 1 ½ sticks/168 grams)
  • 2 cups all-purpose flour (8.4 ounces/240 grams)
  • 1 pinch kosher salt
  • ½ cup ice water (118 mls)
  • 2 cups sliced zucchini (10 ounces/288 grams)
  • 2 cups summer squash (10 ounces/288 grams)
  • cups sliced leeks (6 ounces168 grams)
  • cups grated gruyere cheese (5 ounces/145 grams)
  • 2 tablespoons unsalted butter
  • 10 eggs
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons chopped chives
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper

Instructions

  • Preheat oven to 425°
  • Line a sheet pan with parchment paper.
  • Prepare 1 recipe of Buttery Flaky Pie Dough. Place the pie dough in the refrigerator to chill while you prepare the vegetables.
  • Cut ¼-inch slices of the zucchini and summer squash. Lay the vegetables in a single layer on paper towels. Sprinkle 1 teaspoon of salt across the zucchini and squash. Cover with paper towels. The salt will extract excess liquid from the vegetables. Leave the vegetables for 30 minutes.
  • Rinse whole leeks well to remove any dirt and grit. Using only the white part, cut the leeks into ¼-3/8 inch slices.
  • Grate 1 ¼ cups of gruyere cheese.
  • Remove fresh thyme from stalks until you have 1 teaspoon of leaves.
  • After the dough has chilled for 30 minutes, remove it from the refrigerator. On a floured surface, roll the pie dough out into a 15-inch circle. Make sure to keep moving the dough as you roll it out so that it doesn't stick to the surface. You can always add small amounts of flour to the surface to prevent sticking. Just be careful of how much flour is added. Too much flour can make the dough dry.
  • Place the rolled-out dough on a parchment-lined sheet pan. The dough will probably be larger than the width of the pan. That's okay.
  • Sprinkle ½ cup of the grated gruyere on top of the pie dough leaving a 2-inch border on the outside edge clean.
  • Over medium heat, add 1 ½ tablespoons of butter to a nonstick skillet. Once the butter is melted, add the leeks with ½ teaspoon of kosher salt.
  • Add 9 eggs to a bowl. Whisk the eggs until well beaten. You want the eggs to be completely mixed so that the whites and yolks are thoroughly combined. Add ½ teaspoon of salt and ¼ teaspoon of ground black pepper.
  • Slowly sweat the leeks. You do not want them brown, just cooked until they start to soften.
  • Once the leeks are gently cooked, add the eggs to the pan. With a rubber spatula, continually stir the eggs in the pan so that there are small curds.
  • Add the fresh thyme to the eggs as you gently stir them.
  • Only scramble the eggs until they are still wet and somewhat cooked. This is because the eggs will continue to cook in the galette.
  • Place the scrambled eggs on the dough on top of the gruyere cheese. Spread the eggs within the circle of cheese again leaving the outer 2-inches as a border.
  • You will find that the paper towels on the sliced zucchini and summer squash are now wet.
  • Lay the slices of the vegetables on top of the eggs, starting with the outer circle. I like to alternate the zucchini and the squash. Once the outer circle is completed, create another layer of the vegetables inside. Keep making smaller circles of vegetables until all the vegetables are laid on the eggs.
  • Sprinkle the remaining ¾ cup of gruyere on top of the vegetables. Sprinkle the chopped chives on top of the cheese.
  • Now start to fold the 2-inch outside border of dough on top of the filling. This is a rustic tart, so the folding may not be perfect.
  • Combine 1 egg with 1 tablespoon of water. Brush the egg wash on the folded dough edge.
  • The galette should fit within the edges of the sheet pan.
  • Place the pan in the oven and bake for 45 minutes. Halfway through the baking process, rotate the sheet pan to evenly cook the galette.
  • The completed galette should have very flaky dough and browned cheese and vegetables. Make sure the bottom of the galette has also browned.
  • Let the galette cool for 10 minutes.
  • Slowly cut the galette into 8 slices. It helps to use a serrated knife to cut through the dough.

Notes

Buttery Flaky Pie Dough - https://tenpoundcakecompany.com/buttery-flaky-pie-dough
Substitutions
Breakfast sausage can be sprinkled onto the eggs if you prefer.  
Other cheese suggestions - swiss or emmental, fontina, asiago

Nutrition

Calories: 476kcal | Carbohydrates: 29g | Protein: 18g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 822mg | Potassium: 322mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1553IU | Vitamin C: 13mg | Calcium: 272mg | Iron: 3mg