Egg and red capsicum galette

Pastry topped with egg and capsicum never looked so good. Once its baked, all you need to do is add avocado and youre all set for a canape, entree, lunch or dinner recipe that everyone will love.

Recipe «Egg and red capsicum galette» presented in category Recipes / Eggs, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 2 sheets frozen butter puff pastry, just thawed, 1 egg, whisked, 4 eggs, extra, 90g red pepper relish, Chopped cherry tomatoes, to serve , Chopped avocado, to serve, Baby rocket, to serve, Extra virgin olive oil, to drizzle .

Ingredients:

• 2 sheets frozen butter puff pastry, just thawed 
• 1 egg, whisked 
• 4 eggs, extra 
• 90g red pepper relish 
• Chopped cherry tomatoes, to serve 
• Chopped avocado, to serve 
• Baby rocket, to serve 
• Extra virgin olive oil, to drizzle 

Instructions

1. Preheat oven to 190C/170C fan forced. Line 2 large baking trays with baking paper. Cut one of the pastry sheets into 4 squares. Cut remaining pastry into 1.5cm-wide strips. Cut strips in half crossways. Brush the edges of the pastry squares with egg. Use the strips to make a border around each square, trimming where necessary. Bake for 15 minutes or until light golden.
2. Use a clean tea towel to push down the centre of each pastry square. Divide relish among each tart then carefully crack an egg on top of the relish. Drizzle or spray with a little olive oil. Bake for a further 10-15 minutes or until egg is cooked to your liking. Serve with tomato, avocado, rocket and a drizzle of oil.