From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
Preheat the oven to 400°F. Line 2 sheet pans with parchment paper. In a small bowl, whisk 1 of the eggs with 1 Tablespoon of water to make an egg wash. Set aside.
2
Next, divide the pie dough into 8 balls**. Roll each ball of dough on a floured surface until it is about 6'' in diameter. (For less 'rustic' galettes, place a 6'' bowl or plate upside down on the pie dough and use it as a guide to trim off any rough edges with a pizza cutter).
3
Spread 1/2 Tablespoon of Dijon in the middle of each pie circle, leaving a 1'' edge on the pie dough. Divide the ham and cheese equally between the pie dough circles, leaving a 1'' border of exposed pie dough***. Alternate between ham and cheese to get those pretty layers!
4
Next, using floured fingers, fold the edges of the pie dough circles up and over the filling, leaving an exposed center. Press the folds firmly so they don't come undone in the oven!
5
Brush the exposed pie dough edges with egg wash and sprinkle the edges of each galette with 1/2 Tablespoon of everything bagel seasoning.
6
Bake the galettes for 15 minutes, or until the dough starts to turn golden brown.
7
Remove the galettes from the oven, and break an egg into the center of each galette.**** Season with salt and pepper. Bake for another 8-15 minutes until the pie dough is a deep golden brown, the egg whites are set, and the egg yolks are still runny.
8
Sprinkle the finished galettes with the fresh chives. Serve and enjoy!*****
9
Freezer Instructions: to freeze the galettes, make them up until the galettes are assembled. Don't brush them with egg wash!****** Just pop them on a sheet pan and freeze for 1-2 hours, until very firm. Next, wrap each galette in plastic wrap or parchment paper and store them gently in an airtight container or zipper bag. Freeze for up to one month.
10
To bake the galettes, remove them from the wrappers and line the frozen galettes on a parchment-lined sheet pan. Brush with egg wash, sprinkle with everything bagel seasoning, and bake as instructed above. You may need to add up to 3-5 minutes of baking to ensure they are cooked through!
My Calorie Intake
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Tips & Tricks (5)
- Egg Yolk Timing ⏱️Add the egg just 3-4 minutes before the galette finishes baking so the yolk stays runny and jammy while the white sets completely.
- Mustard Layer Strategy 🟨Spread Dijon mustard directly on the pie dough before adding ham to create a flavor barrier that prevents sogginess and enhances the savory profile.
- Everything Spice Placement 🥯Apply the everything bagel spice to the crust edges before baking rather than the filling area, ensuring maximum crunch and preventing burnt spices on the ham.
- Freezer-Ready Assembly 🧊Assemble galettes without the egg, freeze on a baking sheet, then add the egg directly from frozen just before baking for perfect make-ahead convenience.
- Swiss Cheese Overlap 🧀Layer thin slices of Swiss cheese slightly overlapping in the center where the egg will go to create a melted cheese pocket that cradles the runny yolk.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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