Photo: Becky Luigart-Stayner
Prep Time
30 Mins
Chill Time
1 Hour
Cook Time
10 Mins
Bake Time
20 Mins
Total Time
2 Hours
Makes 6 servings

You can make these ahead, without the fried egg on top. Reheat in the oven; then, fry eggs and place on top of each galette just before serving.

How to Make It

Step 1

Cover and chill Simple Pastry Crust 1 hour or overnight.

Step 2

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chard, and cook about 1 minute or until just wilted. Set aside to cool slightly.

Step 3

Whisk 2 eggs in a medium bowl. Stir in ricotta cheese and next 6 ingredients. Stir in cooled chard.

Step 4

Lightly grease 2 large baking sheets or line each with parchment paper. Divide each pastry crust evenly into 3 pieces. Roll each piece into a 6-inch circle on a lightly floured surface. Place on prepared baking sheets. Place about 1/3 cup egg mixture into center of each crust. Fold up about 1 inch of crust around mixture, pinching edge together to create a free-form rim.

Step 5

Combine 1 egg and milk; brush outside of each galette with mixture. Bake 20 to 25 minutes or until edges begin to brown.

Step 6

Melt butter in a very large nonstick skillet over medium heat. Fry remaining 6 eggs to desired degree of doneness. Place 1 egg on each galette. Sprinkle with additional salt and pepper. Serve immediately.

Ratings & Reviews

SLOMichele's Review

April 02, 2013
After reading the recipe I thought it was an interesting concept but sounded bland. I added Applewood smoked bacon, onion, garlic, a few chili pepper flakes and a squeeze of lemon to brighten the favors. It was excellent and a beautiful presentation. My husband wants it again and he's a picky eater.

Stregamomma's Review

May 08, 2012
This recipe doesn't list an oven temp; 350-375 degrees F should do it. It's a good basic recipe, though it needs more oomph; I added chopped green onion to the spinach/chard, as well as some garlic and a little cayenne but it was still a bit bland. Be sure you don't overcook your egg, too, as the dish is a little dry overall. I'll keep tweaking til this one is just right..