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Галета с луком и яйцом

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling the dough 30 minutes
Total Time 1 hour 35 minutes
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.