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Spelt Savoury Breakfast Galette with Eggs

Spelt savoury breakfast galette with four baked eggs, feta, and wilted spinach on a slate board

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.
Eggs being cracked onto assembled spelt galette with leek and spinach filling before baking

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.
Slice of spelt egg galette on a white plate with rocket salad and morning coffee alongside
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 2.80
Calories: 420
Best Season: all_year_round
Dietary: Contains Dairy, Contains egg, Contains gluten (spelt), High Fiber, Nut-free, Vegetarian
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
  • 180 g white spelt flour (plus extra for dusting)
  • 80 g unsalted butter (cold, cut into small cubes)
  • 3 tbsp cold water (add gradually until dough just comes together)
  • 0.5 tsp fine sea salt
    • Filling
  • 1 tbsp olive oil
  • 1 medium leek (trimmed, thinly sliced)
  • 60 g baby spinach (roughly 2 large handfuls)
  • 1 clove garlic (finely minced)
  • 80 g feta cheese (crumbled)
  • 1 tsp fresh thyme leaves (or 0.5 tsp dried thyme)
  • 0.25 tsp black pepper (freshly ground)
  • 4 medium eggs (cracked onto the galette just before baking)
  • 1 egg yolk (beaten, for brushing the crust edges)
Instructions
    Make the Crust
  1. 1
    Heat the oven to 200 C / 390 F. Line a large baking sheet with parchment paper.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
    5. Cook the Filling
  5. 5
    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.
  6. 6
    Add the minced garlic and thyme. Cook for 1 minute until fragrant.
  7. 7
    Add the spinach and stir for 1 to 2 minutes until fully wilted. Remove from heat and season with black pepper.
  8. 8
    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.
    9. Assemble and Bake
  9. 9
    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.
  10. 10
    Carefully transfer the dough circle to the lined baking sheet.
  11. 11
    Spread the cooled vegetable filling evenly over the dough, leaving a 4 cm / 1.5 inch border around the edge.
  12. 12
    Scatter the crumbled feta over the vegetables.
  13. 13
    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.
  14. 14
    Brush the folded crust edges with beaten egg yolk.
  15. 15
    Carefully crack all 4 eggs onto the filling, spacing them evenly so each portion will include one egg.
  16. 16
    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.
  17. 17
    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.
Keywords: spelt savoury breakfast galette, spelt galette with eggs, wholegrain breakfast tart, spelt flour breakfast, savoury galette recipe

Equipment

  • Large mixing bowl
  • Baking sheet (at least 30 cm / 12 inch)
  • Rolling pin
  • 10-inch nonstick skillet
  • Pastry brush
  • Parchment paper

Tips

  • Chill the assembled galette for 10 minutes before baking to prevent the edges from spreading.
  • Press the folded dough edges firmly onto the filling so they don't unroll during baking.
  • Drain the sautéed vegetables on kitchen paper before spreading to avoid a wet base.
  • Score the underside of the galette base lightly with a fork to help the bottom crust crisp through.
  • Pull the galette from the oven when egg whites are just set but yolks still have a slight jiggle for a soft, runny centre.

Variations

  • Swap leek for roasted red pepper and sun-dried tomato for a Mediterranean-style version.
  • Use smoked salmon, cream cheese, and capers instead of feta for a pescatarian option.
  • Replace feta with vegan cheese and skip the egg for a fully plant-based galette.

Storage and Reheating

Store leftover galette in an airtight container in the fridge for up to 2 days. The crust softens slightly overnight but still holds its shape well enough to slice.

Reheat in an oven at 180 C / 355 F for 8 to 10 minutes to bring the crust back to a crisp texture. A microwave will warm it through but leaves the base soft and a little chewy.

This galette does not freeze well once the eggs are baked. You can freeze the uncooked dough disc wrapped in cling film for up to 1 month and thaw it overnight in the fridge before assembling.

Serving Suggestions

Serve the galette straight from the oven, cut into quarters. A handful of dressed rocket or watercress alongside adds a peppery contrast to the rich egg yolks and salty cheese.

For a more substantial brunch, add a bowl of fresh fruit or a simple tomato salad on the side. A strong black coffee or a glass of fresh orange juice keeps the meal feeling balanced rather than heavy.

If you're serving this at a table with others, leave the galette whole and let people cut their own portions. It holds heat well for about 10 minutes out of the oven.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-savoury-breakfast-galette-with-eggs/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!