I have a soft spot in my heart for galettes - the pastry is supposed to look kind of messy, they’re usually filled with fresh seasonal fruit, and they are just so rustic and lovely to look at and taste. In fact, we’re serving fruit galettes as our wedding dessert! So yes I do love them that much.
Here we have another take on the galette - a Breakfast Galette. Similar idea - the recipe uses the same sour cream pastry dough as I make for fruit galettes, but instead of filling the galette with fruit, it is filled with creamy ricotta and mozzarella cheese, and then topped with proscuitto, basil, and a big fat egg.