Eggy Galettes in Puff Pastry

EGGY GALETTES IN PUFF PASTRY
½ c. goat cheese, softened
4 T. Chopped fresh parsley
2 T. finely chopped chives
1 T. finely chopped fresh dill
1 T. minced garlic
Zest of 1 lemon
½ (17-oz. pkg.) frozen puff pastry, thawed according to package directions
5 eggs, divided
Cherry tomatoes, sliced
Salt, black pepper

1. Preheat oven 425.
2. Combine goat cheese, 1 T. parsley, chives, dill, garlic and zest until smooth and spreadable.
3. Place pastry on lightly floured surface.
4. Roll into 9” square.
5. Cut into 4 even portions.
6. Score ½” border on all sides of the squares with sharp knife.
7. Prick pastry all over inside scored lines with fork.
8. Place on large parchment paper-lined baking sheet.
9. Transfer to freezer for 5 minutes.
10. Beat 1 egg with 1 T. water and set aside.
11. Spread goat cheese mixture evenly inside score lines of each pastry square.
12. Brush border of each pastry with egg wash.
13. Bake 12-15 minutes or until pastry is lightly golden.
14. Remove baking sheet from oven.
15. Crack egg in center of each pastry. Top evenly with 4-6 tomato slices.
16. Return to oven and bake another 8-10 minutes or until whites are set and eggs are cooked to desired doneness.
17. Season with salt and pepper. Garnish with remaining parsley.
    *You can change up cheeses and add different veggies like mushrooms, spinach, etc.