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Winter Sunshine Breakfast Galettes
2 premade pie crusts
Flour, for dusting
1½ tablespoons Dijon mustard
⅓ cup creme fraiche
1 cup white cheddar cheese, freshly shredded
3 small white potatoes, cut into ⅛-inch-thick slices
1 tablespoon olive oil
1½ teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon paprika
4 large whole eggs, plus 1 large egg, beaten
1 tablespoon fresh chives, chopped, for garnish
Flaky salt, for garnish
Roll the pie crusts out onto a lightly floured surface. Lightly smooth them out with the rolling pin, then cut 2 equally sized pieces out of each pre-made crust circle.
Roll the pieces out to make sure they are fairly round and quite thin.
Stir the mustard and creme fraiche together in small bowl, then spread an equal amount onto the center of each crust circle, leaving a 1½-inch border for the crust.
Sprinkle an equal amount of cheddar cheese on top of each crust.
Place the potatoes, olive oil, salt, pepper, and paprika in a medium bowl and toss to combine.
Arrange a layer of potatoes on each galette (about 12 to 15 slices), then fold the crust up over the edges to create a ruffle effect.
Brush the crusts of each galette with the beaten eggs.
Place the cooking pot into the base of the Cosori Indoor Grill, followed by the basket.
Select the Air Fry function, adjust temperature to 350°F and time to 12 minutes, then press Start/Pause to preheat.
Place the 4 galettes into the preheated basket, then close the lid.
Crack an egg on top of each when the timer ends.
Select the Broil function, adjust time to 4 minutes, and press the Preheat button to bypass preheating. Press Start/Pause to begin cooking.
Remove the galettes when done and transfer to a serving platter or plates.
Top each galette with fresh chives, then season with a pinch of flaky sea salt.