Scallion and Egg Galette

Scallion and egg galette is an open-faced pie on a crumbly shortcrust pastry with a filling of green onion and hard-boiled eggs. The dough is rubbed with cold butter into crumbs, chilled for half an hour, rolled thin, and the edges are folded right over the filling. Simply a fantastic pie - I highly recommend making it and giving it a try!

Scallion and Egg Galette

An open-faced pie on crumbly shortcrust pastry with a filling of green onion and hard-boiled eggs, with golden sesame-topped edges. A beloved homemade bake.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Chilling the dough 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 slices

Course: Snacks

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Dough

• 200 g flour
• 100 g butter cold
• 1 pinch salt
• 4 tbsp water cold

Filling and egg wash

• 150 g green onion
• 3 eggs hard-boiled
• 1 tbsp mayonnaise sour cream is better
• 1 egg yolk for brushing the pie
• sesame seeds for sprinkling

Method

 

1. Put the flour and a pinch of salt in a bowl, add the cold butter, and cut it in with a knife, then rub it into crumbs by hand.
2. Pour in 4 tbsp of cold water, knead the dough quickly, shape it into a ball, and put it in the fridge for 30 minutes.
3. While the dough chills, wash and chop the green onion, and boil the eggs until hard.
4. Let the eggs cool, peel and chop them. Combine with the onion and 1 tbsp of mayonnaise (or better, sour cream), and mix - the filling is ready.
5. Take out the dough and roll it into a very thin circle. Add the filling, fold over the edges, brush them with egg yolk, and sprinkle with sesame seeds.
6. Bake in an oven preheated to 180 °C for 35 minutes. The finished galette can be sliced right away. Bon appetit!
   

Notes

Sour cream works better than mayonnaise in the filling - the flavor comes out softer and cleaner.

Tips

• Sour cream works better than mayonnaise - the filling comes out more tender, and the flavor of the green onion is more pronounced.
• Use cold butter and first cut it into the flour with a knife, then rub it into crumbs by hand. That's the secret to a crumbly base.
• Knead the dough quickly and put it straight in the fridge for 30 minutes - too much kneading makes it lose its crumbly texture.
• Roll it out very thin: a galette needs a thin crust and a generous filling.
• Egg yolk and sesame seeds go only on the folded edges - they give a beautiful golden border.