Savory Vegetable & Chicken Galette
Recipe makes 2 medium sized Galettes
I'm so excited to present this easy delicious dish originating from France. Sounds like ga (baby gutteral sound) & let. So Easy! Galette is a French term that refers to a variety of flat, round pastries, usually made with a flaky pastry dough. When you fill the uncooked dough with ingredients such as saute'd or steamed vegetables, marinated tofu, chicken or sausage and cheese to name a few, you are turning a simple sheet of pastry dough into a wonderful main course that takes no time to prepare (which I equate with an awesome week night dinner).
Regarding the dough: I buy the pre-made kind that you unravel and press out into whatever shape is needed. I bought Ready to Bake Pie Crusts from Immaculate Baking Company. You could use any variety or if you are resourceful you could make your own. As already mentioned, I look to this dish as an easy week night meal that is hearty and delicious. A galette can be either sweet or savory depending on what you fill it with. The term galette actually refers to a free form tart that is made with a pastry dough crust. You don't need a pie pan - all you need is a parchment-lined baking sheet.
Take the pie crust and roll it out a bit thinner than in its original shape. Place the pie crust on the prepared cookie sheet. Then, directly place the filling on top of the dough keeping it centered and in the middle with some room left on the edges. Then fold the edges over, layering the little flap edges together till you have a nicely finished pie. There should be quite a bit of exposed filling. I like putting a bit of parmesan cheese over the top for some added texture and flavor. At the end of the baking cycle the galette becomes browned and flaky. This is a lovely rustic approach to a hearty and filling meal that can be quite elegant depending on how you serve it.
If interested in making a sweet galette you only need the pie crust, any fruit or variety of fruits and sugar (or substitute of your choice). Fruits such as peaches, apples and berries are typically good choices to use. Some people like to take Nutella and spread it on the dough and then layer the fruit on top. Yes, chocolate returns to add that extra special touch to a simple dessert. You knew I couldn't resist to suggest that one! I actually haven't ever made the sweet variety but I will and when I do I'll share those results.
I am not including amounts for this recipe as I think you can use just about anything in your fridge to add as the filling. I also find that the additional left-over veggies not used in the galette's are good to add on top when serving for some extra fiber and protein.
chicken breast meat
steamed broccoli crowns cut up into small pieces
red bell pepper
vegetable or chicken flavor boost (Swanson variety)
1/4 cup water
olive oil or spray
Preheat the oven to 400 degrees.
You can omit the chicken and just go veggie. Adding tofu could work as could other meat varieties as mentioned above. Anything you would put in a pot pie is going to work wonderfully. Experiment! That's what I do.
I steamed the brocolli, slaw and carrots while I saute'd the others in a pan lightly seasoned with olive oil. In addition I saute'd the chicken but didn't cook it completely leaving it a light pink on the inside. When all the steaming and sauteing is done, I am sure to have all ingredients cut into small pieces and then mix everything together thoroughly. The following baking process at the end takes care of the necessary additional cooking for the chicken. All other protein sources should be handled appropriately as well.
When the oven is up to temperature, place the galettes on the prepared cookie sheet and bake for 30 minutes. Both should fit comfortably on one cookie sheet. I check the galettes after 15 minutes and every 5 minutes thereafter to be sure it doesn't over brown. Once baked I let the galettes cool for at least 10 minutes before serving.
If interested, serve with tomato sauce or any type of curry style gravy for some added flavor and moisture. This step isn't necessary but adds a nice flavorful touch. I used some sauce from a Panang curry dish we had left over.