This is a flaky puff pastry filled with goat cheese, garlic, and Filipino tocino. Top it with tomatoes and eggs for the perfect filipino-style lunch or snack!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Puff pastry: Use either homemade or store-bought puff pastry, enough for about a 10-inch circular disk.
Goat cheese: This will be the foundation of our galette, which gives it some tang and creaminess. Substitute this with cream cheese, mascarpone, or other cheeses of choice (grated parmesan, mozzarella, or cheddar).
Garlic: No filipino meal is complete without garlic. I used one head of garlic for this, but you can reduce the amount if desired.
Pork tocino: You can either make this homemade or buy it frozen from most Filipino groceries. Tocino can be substituted with other cooked proteins of your choice (like sausage or bacon), but to keep it Filipino, go for longganisa or beef tapa as quick replacements.
Eggs: We’ll be topping the galette with a couple eggs to give it that added richness.
Tomatoes: For brightness and acidity. Go for either Roma or cherry tomatoes.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Preheat your oven to 400 F. Roll out the puff pastry and layer on the goat cheese, garlic, and tocino.
Bake for 20 minutes. Remove, and add on the tomatoes and eggs. Place in the oven and bake for 15 to 20 more minutes.
Top with freshly ground black pepper and serve.
Cooking Tips
Keep the Puff Pastry Cold at All Times: Cold puff pastry bakes up flakier. If the dough becomes soft while assembling, refrigerate for 10 to 15 minutes before baking. This helps the butter steam properly in the oven and creates those perfect layers!
Use Fully Cooked Tocino: Your tocino should already be cooked before assembling the galette (you can do this quickly by pan frying prior to making this recipe). This prevents excess moisture release and allows the tocino to caramelize while baking.
Customize After Baking: Seasoning at the end is all up to you. I like using freshly ground black pepper, but you can also add flaky salt, hot sauce, chilli oil, or a few drizzles of olive oil.
FAQs (Frequently Asked Questions)
Can I make this ahead of time?
Yes. You can assemble the galette in advance (without the tomatoes and eggs) and refrigerate for up to 24 hours. Bake it directly from chilled (no need to defrost).
Is this best for breakfast or brunch?
Both! This is perfect for breakfast, brunch, or even a light dinner. The sweet-savory filling pairs especially well with coffee or juice in the morning.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 F to re-crisp the pastry. Avoid microwaving, as this softens the crust.
Filipino Tocino Galette
6
servings20
minutes40
minutes1
hourThis is a flaky puff pastry filled with goat cheese, garlic, and Filipino tocino. Top it with tomatoes and eggs for the perfect filipino-style lunch or snack!
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Ingredients
1 sheet puff pastry (homemade or store-bought)
1/3 cup goat cheese, more or less to preference
8 garlic cloves, minced
1 cup cooked chopped tocino
3 eggs (1 used for egg wash)
7 cherry tomatoes, sliced
Freshly ground black pepper, to taste
Directions
- Preheat your oven to 400 F. In the meantime, roll out your puff pastry to about a 10-inch circle (this doesn’t need to be perfect).
- Spread the goat cheese evenly onto the base of the pastry, leaving about 1 to 2 inches of space from the edges. Evenly sprinkle on the garlic, followed by the cooked tocino.
- Fold the edges over. Beat one egg well in a bowl, and use it as an egg wash to brush all over the crust. Place in the oven and bake for 20 minutes.
- After 20 minutes, remove from the oven. Lay on the tomatoes and crack the remaining eggs directly on top (you may also add in the beaten egg here to minimize waste!). Place back in the oven and bake for 15 to 20 more minutes, just until the egg whites are set, and the crust is golden and puffed.
- Top with the black pepper, if desired. Cut into individual slices and serve warm.
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