Endive and Walnut Breakfast Galette

Instructions

1. 1

   For the pastry: In a mixing bowl, combine flour and a pinch of salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

   ~10 min
2. 2

   While the dough chills, prepare the filling: Trim the ends of the endives, halve them lengthwise, and remove the bitter core. Slice each half into 1-inch pieces.

   ~5 min
3. 3

   Heat olive oil in a frying pan over medium heat. Add shallots and cook until softened, about 3 minutes. Add the endive pieces and thyme, season with salt and pepper. Cook, stirring occasionally, until the endive is tender and slightly caramelized, about 8-10 minutes.

   ~10 min
4. 4

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

5. 5

   On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Transfer the dough to the prepared baking sheet.

   ~3 min
6. 6

   Spoon the cooked endive mixture onto the center of the dough, leaving a 2-inch border. Sprinkle the toasted walnuts over the endive.

   ~2 min
7. 7

   Fold the edges of the dough over the filling, pleating as you go. Brush the exposed pastry with the beaten egg.

   ~3 min
8. 8

   Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through.

   ~25 min
9. 9

   Let cool slightly before slicing and serving.

   ~5 min