Forgotten Hill Bed & Breakfast

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Naramata, B.C

Galette à la Forgotten Hill


This is an effortless and delightful savoury Forgotten Hill version of a simple egg on toast. As simple as an egg baked on the pastry or as complex and varied as you like. FH variations continue to happen…

Galette (a term used in French cuisine) refers to the catch-all term for a pastry base, topped with either sweet or savoury fillings.

Served with bacon, Prosciutto, Black Forest ham or sausages for meat lovers.
Not so for vegetarians – use mushrooms or peppers instead.

Ingredients (for 4)

  • Puff pastry sheet – approx. 9”x10” (store bought, frozen) (effortless, remember?) – thawed
  • Eggs – 4
  • Baby arugula for garnish
  • Chives for garnish – chopped
  • Balsamic reduction for garnish
  • Salt & pepper (red pepper flakes for those who like hot stuff)


Variations (just a few suggestions!) – quantity to suit yourself

  • Grated cheese (So many possibilities! You choose)
  • Ricotta
  • Sautéed mushrooms (choice of misc. herbs, parsley, or even Cajun spice, you choose)
  • Sautéed, sliced peppers (Red or yellow?)
  • Roasted baby tomatoes


  1. Thaw your puff pastry the night before in the fridge.
  2. Cook your meat of choice (if it is bacon or sausages) before you start on the galette or prepare it while the galette is baking in the oven, provided it can be done in about 20 minutes.
  3. Sauté your mushrooms or peppers (if using) – use some interesting spices (Cajun spice?) or herbs.
  4. Decide on your choice of cheese, if using – it will have to go with the end product.


  1. Preheat the oven to 375°F.
  2. Roll out the puff pastry sheet (large enough for 4) on a lightly floured surface. Cut into 4 equal parts.
  3. Lay each square evenly spaced apart, not touching, on a large sheet pan lined with parchment paper.
  4. Weigh the centre of each down with a small, heavy glass bowl, the base of which has been very lightly covered in flour, so it won’t stick. This is where you will later place the egg.
  5. Place in the oven and bake for 10 minutes. Then remove from the oven & remove the bowls.
  6. If roasted baby tomatoes are wanted, they can be roasted at the same time as the galettes are baked. Top with a bit of basil or oregano.

Now, depending on your choice of final outcome:

  1. Place ham or Prosciutto, if using, in the hollow left by bowls.
  2. Place 2 spoonfuls of sautéed mushrooms on one corner of the hollow of each of the 4 pastry pieces plus a spoonful of ricotta cheese, spread out at the bottom of the hollow.
  3. Break an egg on top of the spread-out ricotta in the hollow in the middle of the galette.
  • Salt, pepper (black or red) & grated cheese (if using) on top of the egg.
  • Bake in the oven for 20-25 minutes, depending on how well you want your eggs done.



Once plated, there are a number of choices with which to top the galettes.

  • A handful of pretty arugula leaves
  • Chopped chives
  • Grape tomatoes (fresh, uncooked) sliced in half, salted & peppered
  • A zigzag of balsamic reduction

For meat eaters, serve with 2 strips of cooked bacon per galette or 2 sausages each unless using ham or Prosciutto (see item 7, above).

Bon appétit!