In French, “galette” is a term used to describe various types of flat, round or freeform crusty cakes. Traditionally filled with eggs, vegetables or fruit, our recipe includes chicken, mushrooms and potatoes for a meal unto itself. Yields 6 servings.
Ingredients
Pastry
3 1/4 c flour
1/2 c fine corn flour
3/4 T salt
3/4 T baking powder
3/4 c cold butter, cut into small cubes
1 1/2 T sugar
2 T sour cream
1 1/2 c ice water
Basic filling
1 1/2 T butter
1 ea lg Russet potato and yellow onion, diced
1 c mushrooms, sliced
1/2 T ea garlic, parsley, and fresh thyme, chopped
1 1/2 lb roasted chicken, shredded
3/4 c frozen peas
1/4 c ea white wine and chicken stock
1 c heavy cream
1/2 c Parmesan cheese, grated
1 t salt
1/2 t pepper
1 egg, beaten
Steps
Pastry
Combine dry ingredients, cut into butter with mixer or by hand until crumbly. Fold in sour cream and add water. Dough will be similar to biscuit dough, wet but dry enough to handle and roll out. Let rest 10 min. On a generously floured surface, divide into six portions and roll out into thin 8-9” rounds 1/8” thick.
Basic filling
Sauté butter, potato and onion for 5 min. Add mushrooms and garlic and cook 2 min more. Add chicken, peas, parsley, thyme, wine, stock and cream. Reduce by 1/3 (approx. 3 min). Add Parmesan and season to taste. Divide filling among dough rounds and fold edges in toward the center, leaving middle exposed. Brush dough with beaten egg. Bake at 350 degrees for 25-30 min until golden brown. Serve immediately.
