JIGGLY MONSTER BASH CANDY CORN JELL-O SHOTS2 c. champagne, divided3 t. unflavored gelatin, divided3 T.…
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
- Preheat oven 425.
- Combine goat cheese, 1 T. parsley, chives, dill, garlic and zest until smooth and spreadable.
- Place pastry on lightly floured surface.
- Roll into 9” square.
- Cut into 4 even portions.
- Score ½” border on all sides of the squares with sharp knife.
- Prick pastry all over inside scored lines with fork.
- Place on large parchment paper-lined baking sheet.
- Transfer to freezer for 5 minutes.
- Beat 1 egg with 1 T. water and set aside.
- Spread goat cheese mixture evenly inside score lines of each pastry square.
- Brush border of each pastry with egg wash.
- Bake 12-15 minutes or until pastry is lightly golden.
- Remove baking sheet from oven.
- Crack egg in center of each pastry. Top evenly with 4-6 tomato slices.
- Return to oven and bake another 8-10 minutes or until whites are set and eggs are cooked to desired doneness.
- Season with salt and pepper. Garnish with remaining parsley.
*You can change up cheeses and add different veggies like mushrooms, spinach, etc.