A galette is a freeform tart, and that loose structure is exactly what makes it low-pressure to prepare. No tin, no blind baking, no fuss.
Spelt flour brings a mild, slightly nutty flavour that works well in savoury baking. The crust stays tender without crumbling, which means you can load it with vegetables and eggs and it holds together on the plate.
This version uses a simple mix of sautéed vegetables, crumbled cheese, and eggs cracked directly onto the unbaked dough. Everything goes into the oven together and comes out in under 30 minutes.
It works for breakfast, brunch, or a light lunch. You can prep the dough the night before and keep it in the fridge, which cuts the morning effort down to assembly and baking.
Why You’ll Love This Recipe
- Wholegrain spelt crust stays crisp, not soggy.
- No tart tin needed, just a baking sheet.
- Dough preps the night before for easier mornings.
- One-pan assembly keeps washing up light.
Ingredient Notes
- Spelt flour: Use white spelt flour for a lighter, flakier crust. Wholegrain spelt works too but makes the dough slightly denser and earthier. Plain all-purpose flour is a substitute if needed, though you’ll lose the nutty flavour.
- Unsalted butter: Keep it cold and cut into small cubes before rubbing into the flour. Cold butter creates small pockets of steam in the oven, which gives the crust its short, crisp texture.
- Leek: Slice thinly and cook until soft before adding to the galette. Raw leek can stay too firm during the short bake time. A small shallot or half a white onion works as a substitute.
- Baby spinach: Add to the pan right at the end of the leek cooking and stir until just wilted. This removes most of the moisture, which stops the galette base from going soft.
- Feta cheese: Crumbled feta adds a salty, creamy contrast to the egg yolks. Goat’s cheese or grated gruyère are solid alternatives if you prefer a milder or meltier result.
- Eggs: Crack them directly onto the filling after folding the dough edges. Medium or large eggs both work. Smaller eggs set faster, so check them a minute or two earlier.
Spelt Savoury Breakfast Galette with Eggs
Description
Spelt flour gives the galette base a short, nutty texture that holds toppings without going soggy. Baked at high heat, the crust stays crisp while the eggs set just enough to slice cleanly.
Ingredients
Spelt Galette Crust
Filling
Instructions
Make the Crust
- Heat the oven to 200 C / 390 F. Line a large baking sheet with parchment paper.
- Combine the spelt flour and salt in a large mixing bowl. Add the cold butter cubes and rub between your fingertips until the mixture looks like rough breadcrumbs with a few pea-sized pieces remaining.
- Add cold water one tablespoon at a time, stirring with a fork after each addition, until the dough just holds together when pressed. Do not overwork it.
- Turn the dough out onto a lightly floured surface and press gently into a flat disc. Wrap in cling film and refrigerate for at least 10 minutes while you prepare the filling.
Cook the Filling
- Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the sliced leek and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent.
- Add the minced garlic and thyme. Cook for 1 minute until fragrant.
- Add the spinach and stir for 1 to 2 minutes until fully wilted. Remove from heat and season with black pepper.
- Spread the cooked vegetables onto a plate lined with kitchen paper. Pat lightly to remove excess moisture and leave to cool for 3 to 4 minutes.
Assemble and Bake
- Remove the dough from the fridge. Roll out on a lightly floured surface into a rough circle about 32 cm / 13 inches in diameter and 3 mm thick.
- Carefully transfer the dough circle to the lined baking sheet.
- Spread the cooled vegetable filling evenly over the dough, leaving a 4 cm / 1.5 inch border around the edge.
- Scatter the crumbled feta over the vegetables.
- Fold the dough border up and over the edge of the filling, pressing firmly at intervals to hold the shape. The centre should remain open.
- Brush the folded crust edges with beaten egg yolk.
- Carefully crack all 4 eggs onto the filling, spacing them evenly so each portion will include one egg.
- Bake for 14 to 16 minutes until the crust is golden brown at the edges and the egg whites are fully set. The yolks should still have a slight wobble.
- Remove from the oven and rest for 3 minutes before slicing into quarters. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 11g56%
- Cholesterol 245mg82%
- Sodium 580mg25%
- Potassium 310mg9%
- Total Carbohydrate 38g13%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 16g32%
- Vitamin A 1850 IU
- Vitamin C 8 mg
- Calcium 160 mg
- Iron 3 mg
- Vitamin D 55 IU
- Vitamin E 2 mg
- Vitamin K 110 mcg
- Thiamin 0.2 mg
- Riboflavin 0.4 mg
- Niacin 3 mg
- Vitamin B6 0.3 mg
- Folate 65 mcg
- Vitamin B12 0.8 mcg
- Phosphorus 220 mg
- Magnesium 42 mg
- Zinc 2.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Keep butter cold right up until rubbing into flour for a short, crisp crust.
- Do not skip draining the cooked vegetables before spreading onto the dough.
- Fold the dough edges over the filling by about 4 cm for a neat, stable border.
- Check eggs from 12 minutes if using small eggs to avoid fully hard yolks.
- Rest the baked galette for 3 minutes before slicing so the filling holds its shape.
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