Roasted Pepper & Baked Egg Galette aka Simply Sensational Lunch for One

The beginning of September is just days away now, and in my part of the world that means the start of spring (yay! happy dance).  I always feel so much better about life in general once we cross that threshold from winter into spring ... days get longer and warmer, and all my favourite leafy greens and vegetables (asparagus and broad beans) are on the horizon.

It's a great time of year to recharge one's batteries.  It's a time when I find some renewed vigor for my yoga practice, and don't mind dragging myself out of bed at 5.30am to do a practice before heading off to work.  It's also a great time for a bit of an internal spring clean too - reboot the digestive system, liver function, etc, which can all get a bit sluggish after all the comfort eating of winter.

So, starting next week, I'm going to do a bit of a cleanse/detox for the next month.  For the first week, at least, that's going to mean no coffee, no alchohol, no meat, no shellfish, no wheat, no dairy (with the exception of natural yoghurt), no sugar, no salt, no soy (except for miso).  On the plus side, it's also going to mean loads of fresh fruit and vegetables, legumes, nuts, oily fish, juices and salads.  After the first week, I'll be slowly reintroducing small quantities of unrefined sweeteners (such as honey), seasonings and soy products, shellfish and eggs, but I'm planning to stay completely caffeine, alchohol, meat, wheat and dairy free for the whole month - you have no idea what a challenge that is going to be for me!!

Until then, I'm spending the next few days making the most of what will shortly become forbidden foods, and using up a few ingredients that might be too tempting to have hanging around.  Pies and Tarts (our theme this week at I Heart Cooking Clubs) will definitely be on the forbidden list, but until then this Roasted Pepper and Baked Egg Galette seemed like a good way to use up the last sheet of ready-rolled puff pastry kicking about in the freezer, along with some sour cream which might prove to be too much of a temptation for me next week.

I adapted this recipe from one by Yotam Ottolenghi from his stunning book "Jerusalem: A Cookbook", adjusting quantities to make a stunning (but incredibly simple) lunch for one, and to suit ingredients I had on hand.

The original recipe called for roasting fresh red peppers, together with onions and herbs, for the topping for the tarts.  This of course adds considerable time and effort to the final dish (not ideal for a quick lunchtime fix).  Couple this with the fact that fresh peppers are out of season and astronomically expensive in the southern hemisphere right now, and the whole freshly roasted pepper thing was just not going to fly.  As luck would have it though, back when they were in season, I had roasted several batches of red peppers and preserved them in olive oil with garlic and bay leaves.  These then made the perfect, fuss-free topping for my galette.

I don't know about you, but lunch is frequently a meal that I consume on my own, and I sometimes feel a bit stuck for interesting lunch ideas.  Sure, soup or cheese on toast, or even a simple salad are great fall-backs, but sometimes I want something a little more interesting.  This galette was the perfect answer, and very simple to make.  It was utterly delicious, and the combination of flaky pastry, sour cream, garlic infused peppers and creamy egg actually tasted and felt quite decadent.  It definitely tasted like something that had required a whole heap of effort, not just the five minutes it took to put together.  It was wonderful on its own, but you could certainly make a more substantial meal out of this by adding a salad on the side.  This would be great for a picnic too if you feel moved to take lunch outdoors, and of course you could easily make this for a crowd just by multiplying the ingredients to suit.  I'm certainly making this again - I hope you'll give it a try too.

I've kept things pretty loose in this recipe - use your discretion.  For example, how many roasted peppers you use will depend, firstly on their size to begin with, and also whether you are roasting them fresh or using bottled ones.  You could also swap out the dried oregano for some other herb that takes your fancy - maybe some fresh thyme or flat-leaf parsley.  You could use creme fraiche or even ricotta instead of the sour cream or mascarpone.  You could add some toasted nuts for a little extra texture if you felt like it.  Really this recipe is just a suggestion - interpret it anyway you like.

Roasted Pepper & Baked Egg Galette

Adapted from a recipe by Yotam Ottolenghi & Sami Tamimi

from Jerusalem: A Cookbook

Makes one sensational serving

Click here for a printable copy of this recipe

1x sheet of ready-rolled puff pastry

1x free-range egg, lightly beaten

sour cream or mascarpone

roasted red peppers

1x free-range egg, whole

flaky sea salt & freshly ground black pepper

dried oregano

Preheat oven to 220 degrees C (425 degrees F).

Trim pastry to a 15cm x 15cm (6" x 6") square.

Set pastry square on a parchment lined baking sheet, and prick all over with a fork.  Brush pastry square all over with the lightly beaten egg.

Spread sour cream or mascarpone over the pastry, leaving a 1cm (1/2") border free around the edges.  Arrange roasted peppers over the sour cream (pile on as many as you like), leaving a shallow well in the centre for the egg to be added later.

Put pastry into the preheated oven for 12-15 minutes, until the pastry is puffed and golden.  Remove from oven, and break the whole egg into the well in the middle of the peppers.  Sprinkle over sea salt and freshly ground black pepper, and a sprinkling of oregano.

Return to the oven for approximately 5 to 8 minutes, until the egg is set to your liking - set white with runny yolk is ideal.

Remove from the oven and devour immediately, relishing every solitary moment - do not share!!

If you would like to get to know Yotam Ottolenghi a little better, then do go and visit my friends at I Heart Cooking Clubs and see what they've all cooked up ...

... or check out Jerusalem and Ottolenghi's other great titles available from Amazon USA, Amazon UK or Fishpond NZ.

           

I'll also be sharing this post at See Ya In the Gumbo hosted by the lovely, and very amusing, Michelle at Ms. enPlace, at Weekend Cooking hosted by Beth Fish Reads, at Foodie Friday hosted by Designs by Gollam, and at My Meatless Mondays hosted by Chaya at My Sweet and Savory.