Recipe provided by | THE ADVENTURE BITE
Servings: 4 Prep Time: 10 minutes Cook Time: 50 minutes
INGREDIENTS
MEATBALLS
1 lb ground American lamb
1 egg
1/2 onion, minced finely
1 slice of bread, chopped finely
1/2 cup cilantro, chopped finely
1/2 tablespoon minced garlic
1 teaspoons black pepper
1 teaspoons cumin
1 teaspoons garam masala
1/2 teaspoon salt
1/2teaspoon curry powder
1/2 teaspoon cayenne pepper
GALETTE
1 large red bell peppers, cut into ½ inch strips
1 purple onions, sliced
1 teaspoon cumin
1 teaspoon coriander
6 Tbsp olive oil
fresh sprigs of thyme,
handful fresh parsley, chopped
handful cilantro, chopped
1 sheet puff pastry, thawed
1 egg, beaten, for brushing the pastry
4 tablespoons sour cream
4 large fresh eggs
salt and fresh cracked pepper
DIRECTIONS
Set oven to 400F
Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn. Sprinkle the veggies with half the fresh herbs and set aside.
While veggies roast make meatballs. Mix everything together well and cook in saucepan over medium high heat until well cooked approximately 8-10 minutes.
Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12×12 circle. Transfer to a parchment or silpat lined baking sheets.
Brush all over with a beaten egg. Spread the inside with sour cream.
Top with the veggie mixture and parsley. Leave shallow depressions for the eggs, which will go in later.
Crimp crust around galette, brush with egg wash and add parmesan cheese to crust.
Bake for about 10 minutes until rising and starting to brown.
Remove and carefully arrange lamb meatballs and carefully crack in eggs into depressions.
Put back into the oven for about 10 minutes (or until the eggs are set).
Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil, slice and eat right away!