1. Make the Galette Dough

• In a large bowl, combine flour and salt. Add cold, cubed butter.
• Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together.
• Shape into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

2. Prepare the Filling

• While the dough chills, cook beef bacon slices until crisp, then chop into small pieces.
• Mix the crème fraîche with herbs and a pinch of black pepper.
• Grate your chosen cheese and keep it ready. Optional sautéed onions or mushrooms can also be prepared at this stage.

3. Roll Out and Assemble the Galettes

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Divide the chilled dough into four equal portions. Roll each into a rough circle about 6–7 inches in diameter.
• Spread a thin layer of herbed crème fraîche in the center of each dough circle, leaving a 1-inch border around the edges.
• Sprinkle cheese over the crème fraîche, followed by crumbled beef bacon and optional toppings.
• Carefully fold the edges of the dough inward, pleating as you go to create a rustic border. Leave the center open.

4. Add the Eggs

• Crack one egg into a small bowl. Gently slide it into the center of the galette without breaking the yolk. Repeat for each galette.
• Brush the exposed crust edges with the egg wash mixture for a golden finish.

5. Bake the Galettes

• Bake in the preheated oven for 25–30 minutes or until the crust is golden and the egg whites are set.
• For a runny yolk, check around 22–25 minutes. For firmer yolks, extend baking time by a few minutes.
• Remove from the oven and let the galettes rest for 5 minutes before garnishing and serving.