Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.

Bacon and Egg Galettes

With just a few ingredients, you will be able to quickly assemble these Bacon and Egg Galettes. Caramelised onion, bacon and egg sit on a golden, crispy, flaky pastry base. Customise the toppings to your taste; with puff pastry in the freezer, you are halfway to an easily prepared meal. I feel certain that these Galettes will become a firm favourite. Enjoy!

Course Breakfast, Brunch, Lunch
Cuisine International
Keyword bacon, bacon and egg, delicious, easy, egg, pastry, puff pastry, simple
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 people
Calories 559 kcal
Author Alexandra


  • 2 tsp olive oil
  • 5 shortcut bacon rashers
  • 1 medium brown onion
  • 1 sheet butter puff pastry 22 ½ cm/9” square

    See Note 1
  • 5 small eggs See Note 3
  • sea salt and black pepper to taste
  • fresh Italian/flat-leaf parsley to garnish optional


  1. If time permits, defrost the pastry in the refrigerator. However, this is not always suitable so you can defrost the pastry on the kitchen bench if necessary. Just ensure that the pastry remains chilled. Return it to the refrigerator if the pastry defrosts before you are ready to add the topping.

  2. Preheat your oven to 200 Degrees C (390 F).

  3. Finely dice the onion, and chop the bacon into small pieces. 

  4. Heat up a frying pan, and add of oil to the pan. Once heated, add the chopped bacon and onion.

    Fry until golden brown – this usually takes about 10-15 minutes. Stir regularly to ensure the mixture doesn’t stick.

    Set mixture aside to cool down. 

  5. Line a tray with baking paper.

    Cut your pastry into squares that are approximately 12.5cm/5 ".

    It is easier to assemble pastries on the baking tray.

    Four squares of puff pastry.
  6. Distribute the bacon and onion mixture on top of the pastry squares.

    Four squares of pastry, topped with the cooked bacon and onion mixture.
  7. Make a well in the centre of the pastry, being careful to leave a small border around the edge.

    Four uncooked galettes before pastry edges have been folded.
  8. Fold up the sides of the pastry. Brush with a little egg wash.

    Four uncooked galettes, prior to the egg being cracked in the centre.
  9. Add egg to the centre of the pastry, in the well.

    Uncooked bacon and egg galette, sitting on baking paper.
  10. Baked at 200 Degrees C for 10 minutes, or until golden brown.

    Bacon and Egg Galettes. A recipe by It's Not Complicated Recipes.

Recipe Notes

  1. If you do not have specific dietary requirements I strongly recommend that you use all butter puff pastry; the colour and flavour are superior to that which is made from oils and margarine.
    The Galettes can also be made gluten-free. You can purchase gluten-free puff pastry at most supermarkets and the toppings used in this recipe would be suitable.
    To achieve crisp, flaky pastry it is essential that the pastry be kept cold until you are ready to assemble the Galettes. Place the pastry in the refrigerator if necessary whilst preparing the filling.
  2. Assembling the Galette is best done on a baking tray which is lined with baking paper.
  3. I have used small eggs in this recipe. The fifth egg is used for the egg wash on the pastry.
  4. If you are using a topping which requires cooking, it is vital that it be at room temperature before assembling to avoid melting the butter in the puff pastry.
  5. The nutritional information is based on one galette per person.
Nutrition Facts
Bacon and Egg Galettes
Amount Per Serving
Calories 559 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 12g75%
Cholesterol 216mg72%
Sodium 411mg18%
Potassium 205mg6%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 287IU6%
Vitamin C 2mg2%
Calcium 42mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.