This rustic galette brings together everything we love about farmhouse-style cooking: simple ingredients, sturdy technique, and eggs that truly shine. A Pete & Gerry’s Organic Pasture Raised Egg enriches the crust for a tender, flaky base, while six more bake right into the spinach and herb filling for those striking, sunny centers. It’s a dish that looks impressive without any need for perfection; the folds, cracks, and uneven edges only make it more beautiful. Serve it warm for a cozy brunch, a centerpiece-style lunch, or a shareable dinner that celebrates high-quality eggs in every layer.

Instructions

1. Add all the crust ingredients into a food processor and pulse until a rough dough forms. This should take no more than 20-30 seconds.
2. Remove the dough to a floured surface and use your hands to press and shape it into a thick, flat rectangle.
3. Wrap it firmly with plastic wrap and refrigerate for one hour or up to 2 days.
4. When it’s time to bake the galette, line a baking sheet with parchment paper and preheat the oven to 350°.
5. Prepare the filling by stirring the thawed, drained spinach and garlic & herb cheese until well combined.
6. Remove the dough from the fridge, unwrap it, and place it on a floured surface.
7. Use a floured rolling pin to roll the dough out into a large rectangle. It should be roughly the size of your baking sheet or slightly larger. Cracks around the edges are totally normal.
8. Carefully transfer the dough to the parchment lined baking sheet by folding it or rolling it over the rolling pin.
9. Use a spoon to spread the spinach filling evenly over the dough leaving a 2-3 inch border of dough without filling all the way around.
10. Use your hands to gently fold the empty dough in and over the filling toward the center creating an overlapping crust border around the entire galette and a large window in the middle where the filling is exposed. A rustic look is good here! Don’t worry about overlapping the dough or cracks here and there.
11. Use a spoon to make 6 small holes or wells in the filling. (This is where the eggs will go later.)
12. Beat one egg in a small bowl and brush it generously onto the exposed crust around the outside. This step is optional, but it will give the crust a beautiful deep golden-brown color.
13. Bake the galette in the preheated oven for 15 minutes.
14. Carefully remove the galette from the oven and crack one egg directly into each well in the filling.
15. Return the galette to the oven and back for another 12-18 minutes or until the egg yolks are cooked to your desired doneness.
16. Remove the galette from the oven, sprinkle egg with salt and pepper, and serve immediately.