Photo: Lunds & Byerlys
Are you searching for a simple recipe for a special occasion, such as an Easter brunch, bridal or baby shower? Look no further with these two recipes.
This Berry Brûlée Galette comes together quickly with puff pastry and pantry staples. The crust is flaky, buttery and light as a feather, and the sweet-tart berries are bursting with bright flavor.
Less expected than an egg bake and far faster to make than a quiche, a savory Bacon Camembert Dutch Baby looks and tastes like a decadent treat while offering the same comforting flavors and hearty textures as a brunch staple. It pairs perfectly with leafy greens, bacon and fruit.
Berry Brûlée Galette
6–8 servings
- all-purpose flour, for dusting
- 1 sheet puff pastry, thawed
- 1 egg
- 1 tsp. cool water
- ¼ cup plain Greek yogurt
- ¼ cup heavy cream
- 3 Tbsp. plus 1 ½ tsp. granulated sugar, divided
- ¼ tsp. vanilla extract
- ½ tsp. lemon zest
- ground nutmeg
- 18 oz. mixed berries, rinsed and patted dry
Heat oven to 400 F. On a lightly floured work surface, roll out the puff pastry just to smooth the creases. Trim the edges, transfer it to a sheet pan, and using a sharp knife, lightly score a square 1-inch in from the edges. In a small bowl, whisk together the egg and water. Brush the egg wash over the dough. Bake the pastry for 15 to 20 minutes or until puffed and golden brown. Let cool; using the back of a fork, press the inside rectangle down to flatten it, leaving the edges tall to form a crust. In a medium bowl, whisk together the yogurt, cream, 1½ tsp. sugar, vanilla, lemon zest and a pinch of nutmeg. Add the berries; stir until well coated. Transfer the berries to the cooked pastry shell; spread evenly. Sprinkle the berries with the remaining sugar. Place an oven rack 5 inches from the top; heat the oven to broil. Cover the galette crust with aluminum foil. Broil, watching carefully, until the sugar melts, browns and begins to harden, about 5 minutes. Transfer the galette to a cutting board; cool for 5 minutes. Slice; serve immediately.
Bacon Camembert Dutch Baby
6 servings
- 4 oz. bacon, chopped (about ½ cup)
- 1 cup all-purpose flour
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ¼ tsp. baking powder
- 8 large eggs
- ¾ cup whole milk
- ¼ cup grated Parmesan cheese
- ¼ cup chopped chives, divided
- 4 Tbsp. unsalted butter
- 5 oz. wheel Camembert cheese
Heat oven to 425 degrees F. Place the bacon directly in a 9-inch cast iron skillet, then set it over medium-low heat. Cook, stirring occasionally until the fat has rendered and the bacon has browned on the edges, 7 to 10 minutes. Meanwhile, in a large bowl, whisk together the flour, salt, pepper and baking powder. In a medium bowl, whisk together the eggs and milk. Whisk the egg mixture into the flour. Stir in the Parmesan and half the chives. Once the bacon is crisp and brown, raise the heat to medium-high, and add the butter, stirring until melted. Pour the batter into the skillet, then quickly arrange the Camembert pieces on top. Transfer the skillet to the oven, and bake until puffed and golden, about 20 to 25 minutes. Sprinkle with the remaining chives and serve immediately.
Katie Tomsche is the content manager for Lunds & Byerlys. Taste more at lundsandbyerlys.com.
