Puff Pastry Galettes with Eggs

Puff Pastry Galettes
  • Cook Time

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  • Ingredients
    1/2 cup goat cheese, softened
    2 tbsp. finely chopped fresh parsley, divided
    4 tsp. finely chopped fresh chives
    2 tsp. finely chopped fresh dill
    1 clove garlic, minced
    1/2 tsp. lemon zest
    1/2 pkg (17 oz. pkg.) frozen puff pastry, thawed according to package directions
    5 EGGS, divided
    4 cherry tomatoes, sliced
    1/4 tsp. each salt and pepper

    Yields: 4 servings

  • Nutritional Information

    Per Serving

    Calories 380

    Fat 26g
    Cholesterol 240mg
    Sodium 570mg
    Carbohydrate 22g
    Fiber 1g
    Sugars 3g
    Protein 15g
    Puff Pastry Dough Sheets – 10″ X 15″ X 1/8″ prerolled
    Pepperidge Farm® Desserts & Puff Pastry
    Puff Pastry Sheets

    Nutrition Facts*
    Amount per Serving (serving size) = 1/6 sheet

    Calories 160
    Fat Calories 90
    Total Fat 10g
    Sat. Fat 5g
    Trans Fat 0g

    Cholesterol 0mg
    Sodium 140mg
    Total Carb. 16g
    Dietary Fiber 1g
    Sugars 1g
    Protein 3g

    % Daily Values**
    Vitamin A 0%
    Vitamin C 0%
    Calcium 0%
    Iron 6%

    * The nutrition information contained in this list of Nutrition Facts is based on our current data. However, because the data may change from time to time, this information may not always be identical to the nutritional label information of products on shelf.

    ** % Daily Values (DV) are based on a 2,000 calorie diet.


  1. PREHEAT oven to 425°F. COMBINE goat cheese, 1 tbsp. parsley, chives, dill, garlic and lemon zest until smooth and spreadable.

  2. PLACE pastry on lightly floured surface. ROLL into 9-inch square. CUT into 4 even portions. SCORE 1/2-inch border on all sides of pastry squares with sharp knife. PRICK pastry all over inside score lines with fork. PLACE on large parchment paper­–lined baking sheet. TRANSFER to freezer for 5 minutes.

  3. BEAT 1 egg with 1 tbsp. water; set aside. SPREAD goat cheese mixture evenly inside score lines of each pastry square. BRUSH border of each pastry with egg wash.

  4. BAKE for 12 to 15 minutes or until pastry is lightly golden. REMOVE baking sheet from oven. CRACK egg into center of each pastry. TOP evenly with tomato slices. RETURN to oven; bake for 8 to 10 minutes or until whites are set and eggs are cooked to desired doneness. SEASON with salt and pepper. GARNISH with remaining parsley.

Insider Info

Substitute tarragon or basil for dill if desired.

Alternatively, use store-bought herbed goat cheese or your favorite flavored goat cheese for a quick substitution.