Pear and black pudding breakfast galettes

Makes 6 Cakes, Bread and Pastries

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Method

Make the rye pastry as per recipe here.

Put the pastry on a lightly floured worktop and divide into 6 equal pieces. Roll each piece into a 19-20cm diameter, 3mm thick disc and lightly score a circle 3cm in from the edge. Cover and put in the fridge for at least 30 minutes, or up to a day before.

Preheat the oven to 130C/ 110C F/Gas 1. To make the kale chips (this can be done up to 1 day before), trim the kale and cut the hard stems out of the leaves, keeping as many leaves whole as possible. Toss the leaves in a bowl with the olive oil and vinegar to coat, rubbing the dressing into each leaf. Lay the kale on a baking tray and bake for 12 minutes, then turn the leaves over and bake for a further 6–8 minutes until crispy. Set aside to cool.

When ready to make the galettes, slice the pears into slivers about 5mm thick and remove the pips. Slice the black pudding into discs about 3mm thick.

Remove the pastry discs from the fridge and place on sheets of baking paper. Lay the pear slices over each in a circle that meets the border you marked on the pastry. You want the pear to fill the crust of the galette once it’s folded over, leaving a hole in the middle to crack the egg into later. Arrange the black pudding in a circle over the top of the pear, again meeting the border and leaving a well in the middle.

Fold the margin of pastry in towards the centre, over the edge of the filling, and then crimp the pastry edges together. To make the egg wash, whisk the ingredients together with a pinch of salt. Lightly brush the exposed pastry border with egg wash and sprinkle with fennel seeds, if using.

Return the galettes to the fridge. Turn the oven up to 210C/190C F/Gas 6 and put two baking trays in to heat up. Slide the galettes on their baking paper on to the hot trays. Bake for 10 minutes, then reduce the oven to 200C/180C F/Gas 6 and turn and swap the trays. Bake for a further 15 minutes, or until the pastry is cooked and just starting to become golden.

Take the trays out of the oven (or slide out your oven shelf) and break one egg into the middle of each galette. Be careful not to break the yolk or spill the white over the edges. Return to the oven for a further 6–8 minutes or until the eggs are just set, with a slight wobble indicating runny yolks. Transfer to a wire rack to cool for a few minutes.

Put the galettes on to six serving plates. Drizzle over a little lemon juice, scatter over the kale chips and season to taste with salt and pepper.

This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.