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Galetta with Mushrooms, Broccoli and Eggs

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Thin, delicate dough and a lot of fillings of bacon, mushrooms and vegetables! This Galette is truly universal: it is good in itself for dinner, and as an addition to the soup, and even for breakfast.


  • 1 1/2 cup broccoli florets
  • 1/2 lb champignon
  • 4 oz goat cheese or blue cheese
  • 4 slices of bacon
  • 6 eggs (optional)
  • 1 medium onion
  • 2 cloves of garlic
  • 10 sprigs of thyme
  • 4 sprigs of parsley
  • 1 yolk
  • 1/4 cup balsamic vinegar
  • 2 tsp brown sugar
  • Olive oil
  • Salt
  • Freshly ground black pepper


For the dough:

  • 1 cup flour
  • 1 egg
  • 1/4 cup water
  • 1/4 cup olive oil
  • 1/4 tsp salt



  1. Combine flour and salt in a large bowl.
  2. In a separate bowl, combine warm water, olive oil, and an egg. Pour the mixture to the flour mixture.
  3. Knead the dough. Cover with kitchen film and put aside for 1 hour.
  4. Combine balsamic vinegar and brown sugar in a skillet. Bring to a boil and then cook over low heat until 1/2 liquid is evaporated.
  5. Cut mushrooms into thin slices.
  6. Peel onions and garlic. Chop garlic. Cut onion into cubes.
  7. Preheat a frying pan with 1 tablespoon of olive oil and fry bacon until golden brown. Transfer bacon to the paper towels and then cut into small pieces.
  8. Add onions and mushrooms to the pan and fry for 10–12 minutes, until all the liquid is evaporated.
  9. Add garlic and thyme and cook for 2 minutes. Season with salt and pepper to taste.
  10. Separate broccoli into small florets and cook in boiling salted water for 5 minutes.
  11. Preheat the oven to 400° F (200° C).
  12. Roll out the dough into a 15-inch circle and transfer it to the baking sheet. Spread mushrooms, broccoli and bacon on the dough stepping back 2-3 inches from the edge.
  13. Crumble the cheese into small pieces and spread over the mushroom mixture.
  14. Cover the filling with edges and grease the dough with the mixture of yolk and 1 teaspoon of water. Bake the cake for about 30 minutes, until golden brown.
  15. Take out the galetta from the oven and sprinkle with balsamic sauce.
  16. Fry eggs and place them on the top. Sprinkle with chopped parsley and serve immediately.